While the skillet is heating, get out a small bowl and mix together paprika, basil, oregano, salt, garlic powder, onion powder, and pepper. Sprinkle the seasoning over the chicken thighs.
Put the butter in the hot pan and let it sizzle, and let it spread out in the pan. Sear the chicken thighs for 2 minutes per side.
Cover, reduce heat to medium, and cook 10 minutes, skin side down. Flip, skin side up, and cook covered 10 minutes more.
Increase the heat to high and make sure the skin side gets one last sear (about 2 minutes). Add in the lemon slices for a little citrus zing. Serve skin side up with lemon slices. Garnish with a little chopped flat leaf parsley.