Heat the olive oil or bacon grease in a skillet over medium high heat.
Season the chicken thighs with garlic powder, onion powder, paprika, and salt and pepper to taste.
Sear the chicken in the skillet until cooked through. Set aside.
Reduce the heat to medium low, and pour in the chicken broth and broccoli.
Cover the skillet, and cook until the broccoli is a crisp tender.
Melt the butter in the skillet, and add the onions saute until the onions are softened.
Mix in the garlic, and saute for 30 seconds.
Pour in the heavy whipping cream, and simmer until the sauce thickens.
Stir in the parmesan cheese until well combined.
Return the chicken to the skillet, and season with salt and pepper to taste.
Sprinkle on the bacon and serve immediately.