Pre-heat the oven to 400F. Season skin side of the chicken thighs with smoked paprika, salt and pepper.
Heat the avocado oil in a large skillet over medium-high heat. Place each chicken thigh in the skillet skin side down. Season the other side of the chicken with smoked paprika, salt and pepper. Sear both sides of the chicken thighs, about 2-3 minutes per side. Remove the chicken from the pan to a plate and set aside. Drain excess fat from the pan.
Reduce the heat of the skillet to medium and add the butter. Add in the minced garlic, cream cheese, and parmesan. Stir until the cheeses are almost melted and add in the chicken broth, lemon juice, and thyme.
Let the sauce simmer for 5 minutes to let reduce a bit. Stir in the spinach and add the chicken back to the pan.
Place the skillet in the oven and cook until the chicken is cooked through. Use a meat thermometer to check for a temperature of 165F. This should take about 20 minutes.
Serve chicken thighs with spoonfuls of sauce.