Preheat the oven to 400 degrees.
Combine the flour, garlic powder, paprika, onion powder, sea salt, and freshly cracked pepper together in a bowl; mix well. Before dredging chicken, remove 3 tablespoons of the seasoned flour and set aside for later use when making the gravy.
Heat 1 tablespoon of butter in a cast iron skillet over medium high heat.
Season both sides of the chicken thighs evenly with sea salt and freshly cracked pepper, to taste.
Dredge the seasoned chicken thighs in the seasoned flour on both sides then place directly into the HOT skillet skin side down, and cook for 4 minutes, or until the skin is golden brown and flips easily.
Flip the chicken over and place into the preheated oven. Roast in the oven for 20-25 minutes, or until the chicken is golden brown and cooked through.
Remove from the oven and use tongs to remove the chicken from the skillet to a serving plate. Set aside.
Place the skillet and the chicken juices on the stove top over medium-high heat. Remove all but 3 tablespoons of liquid from the skillet.
Add the reserved three tablespoons of seasoned flour to the skillet and cook, whisking often for 2 minutes.
Add the minced garlic and cook, stirring constantly, for 30 seconds.
Slowly, whisk in the chicken broth. Bring to a simmer and cook for 3-4 minutes, or until thickened.
Taste the gravy then season with sea salt and freshly cracked pepper, to taste, if needed.
Serve the chicken thighs with the pan gravy on the side. Serve immediately. Enjoy.