1. Preheat your oven to 400°F (200°C). Season the chicken thighs with salt, pepper, and paprika.
2. In a large oven-safe skillet, heat the olive oil over medium-high heat. Once hot, add the chicken thighs, skin-side down, and cook until the skin is golden brown and crispy, about 5-7 minutes. Flip and cook for an additional 3 minutes.
3. Remove the chicken from the skillet and set aside. In the same skillet, add the garlic and sauté for about 30 seconds until fragrant.
4. Pour in the chicken broth, scraping up any brown bits from the bottom of the pan — those bits are flavor gold! Stir in the heavy cream, Dijon mustard, and thyme.
5. Return the chicken to the skillet, skin-side up, and spoon some of the sauce over each piece. Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken is cooked through.
6. Once out of the oven, drizzle with lemon juice for a fresh, zesty finish. This little touch reminds me of how my family would always add a squeeze of lime to our meals, bringing everything together beautifully.

This method of cooking ensures that the chicken remains juicy and tender, while the sauce thickens and envelops each thigh in creamy goodness.