Begin by seasoning the chicken pieces generously with salt, pepper, smoked paprika, and Cajun seasoning. Allow the chicken to rest for about 10 minutes.

In a large Dutch oven, heat a couple of tablespoons of oil over medium-high heat until shimmering. Carefully add the seasoned chicken pieces and sear for about 5-7 minutes until lightly browned.

Lower the heat to medium and add another tablespoon of oil along with the flour to create a roux. Stir continuously for 10-15 minutes until deep brown in color.

Add the chopped onions, celery, and bell pepper to the pot. Sauté the vegetables for about 5-7 minutes until they soften and become fragrant.

Mix in the minced garlic, tomato paste, thyme, bay leaves, and cayenne pepper. Stir everything well to combine and sauté for an additional 2 minutes.

Gradually pour in the chicken stock while stirring to prevent lumps. Bring to a simmer and allow to bubble gently.

Carefully add the seared chicken back into the pot, ensuring it's submerged in the sauce. Cover and let simmer on low heat for 35-45 minutes.

Remove the bay leaves and stir in the chopped parsley and green onions. Serve hot over steamed white rice.