Finely chop the onion, green and red bell peppers, celery, garlic, and parsley. Pat the chicken thighs dry, generously seasoning them with cajun seasoning.

In a large skillet, heat avocado oil over medium-high heat. Add your seasoned chicken thighs, searing them for 3-5 minutes on each side until golden-brown. Remove chicken from skillet and set aside.

Lower the heat to medium, then melt the unsalted butter in the same skillet. Whisk in the all-purpose flour, stirring constantly for 10-15 minutes until the mixture reaches a medium brown hue.

Add the chopped onion, green bell pepper, and red bell pepper to the skillet, sautéing for about 10 minutes. Stir in the minced garlic and continue cooking for an additional minute.

Gradually whisk in the warmed chicken broth until smooth. Incorporate the browning sauce and return the chicken to the skillet. Let simmer gently for 30 minutes, covered.

After simmering, chop the chicken into bite-sized pieces, mix in the chopped parsley, and taste for seasoning adjustments.

To serve, dish out portions of Chicken Étouffée over warm cooked rice and garnish with chopped green onions.