Begin by patting the boneless, skinless chicken thighs dry. Cut the thighs into 1-inch pieces and season them generously with salt, pepper, thyme, and smoked paprika.

In a large skillet, heat a drizzle of olive oil over medium-high heat. Add the chicken pieces in batches, searing until golden brown, about 4-5 minutes per side.

Lower the heat to medium and in the same skillet, add the chopped garlic and shallots. Sauté until fragrant and translucent, about 2-3 minutes.

Deglaze the skillet with a splash of white wine, scraping up any flavorful bits. Stir in the cream cheese and allow it to melt before gradually adding the heavy cream and chicken broth. Simmer for 5-7 minutes.

Add the fresh spinach to the sauce and stir until it wilts, about 1-2 minutes. Stir in the rinsed rice, mixing thoroughly and return the seared chicken.

Pour the creamy mixture into a greased baking dish. Mix panko breadcrumbs with melted butter, herbs, and Parmesan cheese and sprinkle over the casserole.

Preheat your oven to 375°F (190°C). Bake the casserole for 25-30 minutes, or until the top is golden brown and bubbling. Let it rest for 5-10 minutes before serving.