Finely chop the onion, green bell pepper, red bell pepper, celery, green onions, and parsley. Mince the garlic cloves and season the boneless chicken thighs with Cajun seasoning.

Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat. Add the chicken thighs and sear for 3-5 minutes on each side until golden brown.

In the same skillet, melt 4 tablespoons of unsalted butter and whisk in 1/4 cup of all-purpose flour for about 10-15 minutes until it reaches a medium brown color.

Add the chopped onions, bell peppers, celery, and half of the green onions to the skillet. Sauté for about 10 minutes until softened, then add garlic and cook for an additional minute.

Whisk in 4 cups of warmed chicken broth, and stir in optional browning sauce. Return seared chicken, cover, and simmer for 30 minutes.

Remove the chicken, chop it into bite-sized pieces, and stir back into the sauce with fresh parsley. Adjust seasoning as necessary.

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