Pat chicken pieces completely dry with paper towels. In a shallow dish, whisk together 1/4 cup of the flour with the smoked paprika, garlic powder, onion powder, dried thyme, 2 teaspoons salt, and 1 teaspoon pepper. Dredge each piece of chicken in the seasoned flour, shaking off any excess. Set aside on a plate.

In a large, heavy-bottomed skillet or Dutch oven, heat the oil or bacon grease over medium-high heat until shimmering. Carefully place the chicken skin-side down and sear for 4-5 minutes per side until deeply golden brown and crispy. Work in batches to avoid overcrowding the pan. Transfer the seared chicken to a clean plate.

Reduce the heat to medium. Add the sliced onions and bell peppers to the skillet, using the rendered chicken fat. Sauté for 6-8 minutes until soft and caramelized, scraping up any browned bits (fond) from the bottom of the pan with a wooden spoon.

Add the minced garlic and cook for 1 more minute until fragrant, being careful not to burn it.

Sprinkle the remaining 1/4 cup of flour over the cooked vegetables. Stir constantly for 2-3 minutes to cook out the raw flour taste and toast the roux until it turns a light nutty brown.

Slowly pour in the chicken broth, about a cup at a time, whisking constantly to prevent lumps and create a smooth gravy. Once all the broth is incorporated, stir in the Worcestershire sauce.

Bring the gravy to a gentle simmer. Return the seared chicken pieces to the skillet, nestling them into the gravy. Spoon some gravy and vegetables over the chicken. Reduce heat to low, cover, and simmer for 30-40 minutes, or until the chicken is cooked through and fall-apart tender.

Taste the gravy and adjust seasoning with more salt and pepper if needed. To serve, spoon a generous amount of fluffy white rice onto each plate, top with a piece of chicken, and ladle the gravy over everything. Garnish with fresh chopped parsley.