Pat the chicken thighs dry and season both sides with the salt, pepper, and smoked paprika.

Heat the olive oil in a large skillet over medium-high heat. Add the thighs in a single layer and sear without moving for 5 to 6 minutes, until deeply golden. Flip and cook 5 to 6 minutes more, until they reach 175°F. Move to a plate.

Lower the heat to medium. Add the butter and the minced garlic and cook 30 seconds, until fragrant.

Pour in the chicken broth and scrape up the browned bits from the bottom of the pan. Simmer 2 minutes, until reduced by about half.

Stir in the heavy cream, Dijon, whole grain mustard, and thyme. Simmer gently 2 to 3 minutes, until the sauce thickens enough to coat a spoon.

Return the chicken and any juices to the skillet and spoon the sauce over the top. Simmer 1 to 2 minutes to warm through.

Sprinkle with chopped parsley and serve.