Easy Pan-Seared Chicken Thighs with Roasted Potatoes and Bell Peppers

1. Season the boneless skinless chicken thighs with chicken bouillon, garlic powder, cayenne pepper, salt, pepper to taste, juice of half a lime, and about 1 tablespoon of olive oil. Set aside.
2. Bring water to a boil. Add the 6 baby red potatoes and boil them until slightly tender.
3. Drain the potatoes and season them with salt, pepper to taste, garlic powder, and dry thyme. Air fry or bake them until they begin to brown. (Air fryer: 16 minutes, 8 minutes each side. Oven: approximately 20 minutes each side at 400°F (200°C)).
4. While the potatoes are cooking, add some cooking oil to a pan on medium-high heat.
5. Cook the seasoned chicken thighs until done (internal temperature reaches 165°F (74°C)).
6. Remove the chicken from the pan. Lower the heat to medium.
7. Add your bell peppers to the pan and sauté for about 2 minutes. Then add your onions, chopped garlic, and butter.
8. Plate everything up and serve!