Preheat oven to 400°F and season chicken thighs generously with salt, pepper, garlic powder, Italian seasoning, and smoked paprika; set aside briefly. Aim for visible speckling of spices on the skin and tops so it roasts evenly.

Heat olive oil in an oven-safe skillet over medium-high heat, then sear chicken skin-side down for 6-7 minutes until deeply golden. Keep the skin facing the pan so you get a crisp, browned surface.

Flip the chicken and sear for 3 minutes more until the second side is browned. Transfer chicken to a plate or bowl while you make the sauce.

Cook minced garlic for 30 seconds until fragrant, stirring constantly. Stop as soon as it smells aromatic to avoid browning.

Add sun-dried tomatoes and cook for 1 minute, stirring so they heat through. You should see the tomatoes soften and release their color into the pan.

Pour in chicken broth to deglaze, scraping up browned bits from the skillet. Simmer just until the liquid looks cohesive rather than watery.

Stir in heavy cream, Parmesan, Italian seasoning, and red pepper flakes, then simmer briefly until the sauce starts to thicken. You should see small bubbles around the edges.

Stir in fresh baby spinach until wilted. The sauce should turn greener with wilted leaves disappearing into it.

Nestle the chicken skin-side up into the sauce, spooning sauce over the chicken edges as needed. Keep the skin exposed so it roasts and stays crisp.

Bake uncovered for 18-20 minutes until the internal temperature reaches 165°F, with the sauce visibly bubbling. Garnish with fresh basil right after baking and serve warm.