Begin by chopping your onion, green bell pepper, red bell pepper, and celery into small, even pieces. Mince the garlic and slice the green onions and parsley.

In a large skillet, heat about 2 tablespoons of avocado oil over medium-high heat. Season the chicken thighs with Cajun seasoning, then sear each side until golden brown, approximately 3-5 minutes. Remove the thighs from heat and set them aside.

In the same skillet, reduce the heat to medium and add 4 tablespoons of unsalted butter. Once melted, whisk in 1/4 cup of all-purpose flour, stirring constantly for about 10-15 minutes until it turns a rich medium brown.

Add the chopped onion, green bell pepper, red bell pepper, and celery to the roux. Sauté for roughly 10 minutes until they soften. Add minced garlic and stir for an additional minute.

Gradually whisk in 4 cups of warmed chicken broth, ensuring the mixture remains smooth. Optionally add browning sauce. Return the seared chicken thighs, reduce heat to low, and simmer for about 30 minutes.

Once the chicken is fork-tender, cut it into bite-sized pieces and stir back into the sauce. Add freshly chopped parsley and adjust seasoning if necessary.

To serve, spoon portions over freshly cooked white rice and sprinkle with remaining green onions.