Pat the chicken thighs very dry with paper towels. Season both sides with 1 tsp of the kosher salt, 1/2 tsp of the black pepper, and the smoked paprika. Let sit at room temperature for 10 minutes while you heat the pan.

Heat a 12-inch skillet over medium-high until hot, about 2 minutes. Add the olive oil and tilt to coat. Place the thighs skin-side down, spaced apart, and press once to ensure full contact. Cook without moving for 8–10 minutes until the skin is deep golden-brown and releases easily from the pan. Reduce heat to medium, flip and cook the meat side 4–5 minutes until lightly browned.

Flip the thighs back skin-side up, reduce heat to medium-low, cover loosely, and cook 6–8 minutes more, or until an instant-read thermometer inserted into the thickest part reads 165°F. Transfer the chicken to a plate and tent loosely with foil to rest while you make the sauce.

Discard excess fat, leaving about 1 tablespoon in the pan. Add the butter over medium heat; when it melts, add the minced garlic and cook 30–45 seconds until fragrant (do not brown). Pour in the chicken broth and lemon juice, whisk in the Dijon, and scrape up browned bits with a wooden spoon. Simmer briskly 2–3 minutes until slightly reduced and glossy. Taste and season with the remaining 1/2 tsp kosher salt and 1/2 tsp black pepper if needed.

Return the chicken to the skillet, spoon the sauce over each piece and heat together 1–2 minutes to meld flavors. Plate the thighs, spoon extra sauce over them, sprinkle with chopped parsley, and serve with lemon wedges.

Total active cook time is about 25 minutes. Look for deep golden, crisp skin before flipping, and a glossy sauce that coats the back of a spoon when reduced.