Heat a large skillet over medium heat and pour in ¼ cup of chicken broth. Add the fresh green beans, cover, and steam for 5 minutes until bright green and tender-crisp. Remove the lid and cook for another 2-3 minutes until the liquid evaporates, then set aside to keep warm.

In a small bowl, mix 1-1/4 teaspoons salt, ½ teaspoon pepper, 1 teaspoon garlic powder, and ½ teaspoon smoked paprika. Pat the chicken thighs dry and season generously.

Return the skillet to medium-high heat and add 2 tablespoons of olive oil. Once hot, add the chicken thighs and cook for 5-7 minutes on one side until golden-brown. Flip and cook another 5-7 minutes until internal temperature reaches 165°F, then transfer to a plate.

Pour the remaining ¼ cup of chicken broth into the skillet and scrape up any browned bits. Bring to a gentle simmer.

Add 2 teaspoons minced garlic, the juice of 1 lemon, and a pinch of salt and red pepper flakes. Let the sauce simmer until reduced by half. Stir in 3 tablespoons butter and cook for 1-2 minutes until melted.

Return the chicken and green beans to the pan and gently toss in the sauce. Heat through for 2-3 minutes.

Transfer to a serving dish and garnish with lemon slices and parsley or dill, adding extra red pepper flakes if desired.