Season the chicken thighs evenly with salt, black pepper, and paprika on both sides.
Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.
Add the chicken thighs skin-side down and cook for 5-7 minutes until the skin is golden brown and crispy. Flip and cook the other side for 5 minutes. Remove chicken and set aside.
In the same skillet, add the diced onion and cook for 4-5 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the onions and garlic. Stir constantly for 2 minutes to cook the flour and form a roux.
Gradually whisk in the chicken broth, stirring constantly to avoid lumps.
Add the dried thyme and oregano. Bring the mixture to a simmer and cook until the gravy thickens, about 5 minutes.
Return the chicken thighs to the skillet, spoon some gravy over them, cover, and reduce heat to low. Simmer for 25 minutes until the chicken is cooked through.
While the chicken simmers, rinse the rice under cold water until the water runs clear.
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed rice and butter, reduce heat to low, cover, and cook for 18 minutes until rice is tender and water is absorbed.
Fluff the rice with a fork and keep warm.
Serve the smothered chicken thighs over the cooked white rice, spooning extra gravy on top.