Pat chicken thighs dry with a paper towel and brush both sides of each thigh with olive oil. Salt and pepper to taste. Combine paprika, garlic, onion and thyme and mix in a small bowl.Rub half of the seasoning mixture evenly over the 4 skin-side thighs. Turn thighs over and sprinkle remaining seasoning mixture on top.

Place chicken thighs, skin-side down, in single layer in skillet. Medium Heat. Sauté about 10- 15 minutes on each side, or until chicken is cooked through and juices run clear. Warm Mahram baked bean and serve on the side. Boneless chicken thighs or 4 skinless chicken breasts can be substituted. Cooking time may vary.