1. PREP: Finely chop onion, bell peppers, celery, green onions, and parsley. Mince garlic. Measure out other ingredients. Season chicken to taste with cajun seasoning.

2. SEAR: Heat a large skillet over medium-high heat and add avocado oil. Sear chicken thighs in batches, about 3-5 minutes on each side until browned, then set aside.

3. ROUX: In the same skillet, lower heat to medium and melt butter. Whisk flour into the butter. It may be foamy at first. Cook while stirring constantly for about 10-15 minutes, or until the roux turns to a medium brown peanut butter color.

4. SAUTÉ: Add in onions, bell peppers, celery, and half the green onions to the roux. Mix together and sauté for about 10 minutes until vegetables are softening. Stir and scrape the bottom frequently so nothing sticks. Add in garlic and cook for about 1 minute while stirring. Warm the chicken broth while the vegetables are sautéing.

5. SIMMER: Slowly whisk in warmed broth until it is all incorporated and there are no remaining lumps of flour. Add browning sauce and stir. Add chicken back to pan and simmer on low for about 30 minutes, stirring occasionally, until the sauce thickens to the desired consistency and the chicken is cooked through.

6. FINISH: Remove chicken thighs, chop into bitesized pieces, and add back to the pot. Add parsley and more cajun seasoning if needed.

SERVE: Serve over rice and top with remaining green onions.