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 to 7 minutes until the skin is golden brown and crispy. Flip and cook for an additional 4 to 5 minutes. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the sliced onion to the skillet. Cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes.
Add the minced garlic and cook for 30 seconds until fragrant.
Sprinkle the flour over the onions and garlic, stirring constantly to make a roux. Cook for 2 minutes until the flour is lightly browned.
Gradually whisk in the chicken broth and milk, stirring constantly to prevent lumps.
Add the dried thyme and oregano, and bring the mixture to a simmer. Cook until the gravy thickens, about 5 minutes.
Return the chicken thighs to the skillet, nestling them into the gravy. Reduce the heat to low, cover, and simmer for 25 minutes, or until the chicken is cooked through and tender.
While the chicken is cooking, 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 rice and butter, reduce heat to low, cover, and simmer for 18 minutes or until the rice is tender and water is absorbed.
Remove the rice from heat and let it sit covered for 5 minutes. Fluff with a fork before serving.
Serve the smothered chicken thighs over a bed of fluffy white rice, spooning extra gravy over the top.