Prep the chicken: Pat chicken dry with paper towels. Slice breasts horizontally into cutlets if they’re thick, or leave thighs whole. Season both sides with salt, pepper, smoked paprika, garlic powder, onion powder, and dried thyme.

Blanch the green beans (optional but recommended): Bring a pot of salted water to a boil. Add trimmed green beans and cook 2–3 minutes until bright green and slightly tender. Drain and rinse under cold water to stop cooking. Set aside.

Sear the chicken: Heat a large skillet over medium-high. Add avocado oil. When shimmering, add chicken in batches. Sear 3–4 minutes per side until golden and cooked through (internal temp 165°F/74°C). Transfer to a plate and tent with foil.

Sauté aromatics: Lower heat to medium. Add butter to the skillet. Stir in minced garlic and a pinch of red pepper flakes. Cook 30–60 seconds until fragrant, scraping up browned bits.

Make the pan sauce: Pour in a splash of chicken broth and the juice of half a lemon. Simmer 1–2 minutes to reduce slightly. Taste and adjust salt, pepper, and lemon.

Cook the green beans: Add blanched green beans to the skillet. Toss to coat in the sauce. Cook 2–4 minutes until crisp-tender. Add lemon zest for brightness.

Finish with chicken: Return chicken (and any juices) to the skillet. Spoon sauce over the top. Warm everything for 1–2 minutes to meld flavors.

Garnish and portion: Sprinkle with chopped parsley. Portion into meal prep containers, dividing chicken, green beans, and pan sauce evenly.