Begin by finely chopping the onion, green bell pepper, red bell pepper, celery, and green onions. Mince the garlic and set everything aside. Season the boneless chicken thighs with Cajun seasoning, ensuring they are evenly coated for maximum flavor.

In a large skillet, heat a couple of tablespoons of avocado oil over medium-high heat. Add the seasoned chicken thighs to the skillet and sear them for about 3-5 minutes on each side, until they achieve a golden-brown color. Once browned, remove the chicken from the pan and set it aside on a clean plate, allowing the flavorful drippings to remain for the roux.

Reduce the skillet heat to medium and add unsalted butter to the drippings in the pan. Once melted, whisk in all-purpose flour and continue to cook, stirring constantly for about 10-15 minutes. Keep an eye on the color; it should turn a rich medium brown, similar to peanut butter.

Add the chopped onions, green and red bell peppers, and celery—the Cajun holy trinity—into the roux. Sauté these vegetables for about 10 minutes while stirring frequently. Once they begin to soften, stir in the minced garlic and cook for an additional minute until fragrant.

Gradually whisk in warmed chicken broth to the vegetable-roux mixture, stirring until the combination is smooth and well incorporated. Next, add a touch of browning sauce for extra depth. Reintroduce the seared chicken thighs back into the skillet, ensuring they are submerged in the broth. Continue to simmer the Chicken Étouffée over low heat for about 30 minutes, stirring occasionally until it thickens and the chicken becomes tender.

Once the chicken is tender, carefully remove it from the pot. Chop the chicken into bite-sized pieces and return it to the stew. Stir in freshly chopped parsley and adjust the seasoning if necessary for the perfect balance.

Ladle the rich Chicken Étouffée over a mound of fluffy white rice on each plate. Garnish with the remaining chopped green onions for a pop of color and added freshness.