Begin by finely chopping one large onion, one green bell pepper, one red bell pepper, and two stalks of celery. Mince four cloves of garlic and slice a few green onions. Chop a handful of parsley leaves.

In a large skillet, heat three tablespoons of avocado oil over medium-high heat. Add seasoned boneless chicken thighs, cooking for 3-5 minutes on each side until golden-brown. Remove chicken and set aside.

Lower heat to medium and add 1/2 cup of unsalted butter. Once melted, whisk in 1/2 cup of all-purpose flour, stirring continuously for about 10-15 minutes until darkened to a rich brown.

To the roux, add the chopped onion, green bell pepper, red bell pepper, celery, and half of the green onions. Sauté for about 10 minutes until softened. Stir in minced garlic and cook for another minute.

Gradually whisk in 4 cups of warmed chicken broth until smooth. Add browning sauce if using. Return seared chicken to skillet and simmer on low for 30 minutes.

Once cooked, remove chicken, cut into bite-sized pieces, and return to pot. Mix with the sauce and toss in parsley. Adjust Cajun seasoning if desired.

Serve generously over cooked white rice and garnish with remaining green onions.