Season the chicken thighs with salt, garlic powder, onion powder, and paprika. Allow to sit while preparing other ingredients.

Heat olive oil over medium-high heat in a large pot, add seasoned chicken thighs, and sear for 3-4 minutes until golden. Set aside.

In the same pot, melt butter, add sliced mushrooms and sauté for 5 minutes until softened.

Add remaining butter and diced onion, carrots, and celery. Sauté for 4 minutes, then stir in minced garlic and dried thyme, cooking for 30 seconds.

Pour in chicken broth, add wild rice blend and seared chicken back to pot. Season and bring to a boil, then reduce heat and simmer for 25-30 minutes.

Once rice is tender, stir in half and half and grated Parmesan. Simmer for another 5 minutes until cheese is melted.