In a small bowl, combine smoked paprika, garlic powder, onion powder, oregano, parsley, thyme, cayenne pepper, black pepper, and salt until evenly mixed.

Rub the seasoning mixture generously over every side of the chicken so each piece is fully coated in spices.

Heat a large skillet over medium-high heat and add olive oil along with butter until hot and lightly bubbling.

Place the chicken thighs into the skillet in a single layer and let them cook undisturbed for several minutes until deep golden brown and slightly crisp around the edges.

Flip the chicken carefully using tongs and continue cooking until the second side develops rich color and the chicken feels firm but still juicy.

Reduce heat slightly if the spices begin darkening too quickly while the chicken finishes cooking through.

Check the thickest part with a meat thermometer and cook until it reaches 165°F internally.

Drizzle fresh lemon juice over the hot chicken for brightness and extra flavor.

Transfer the chicken to a serving platter and allow it to rest for a few minutes before slicing or serving whole.