1. Begin the recipe by placing the chicken thighs between two pieces of wax paper, on a cutting board. Pound the chicken, using a meat mallet, until about 1/4″ thick across the entire thigh.
2. Whisk together 1/4 cup fresh lemon juice, chicken stock, cornstarch and 1/2 tsp salt. Set aside.
3. In a shallow bowl, stir together the flour, remaining salt, garlic powder and paprika. Dip each of the chicken thighs in the flour mixture, one at a time, coating the chicken completely. Set the chicken aside while heating up a skillet or cast iron pan with 1 tbsp of the olive oil, over medium heat.
4. Once warm, about 1-2 minutes, add half the chicken in a single layer, cooking the chicken on each side for 3-4 minutes, or until golden brown and cooked through. Set the cooked chicken aside to a plate while you heat the remaining olive oil to the pan and cook the remaining chicken. 
5. To the empty skillet, add the butter and cook until melted, before adding in the lemon juice mixture and bringing it to a gentle boil, allowing it to cook for a few minutes or until thickened. Turn off the heat and return the cooked chicken to the skillet. Turn the chicken a few times in the skillet to coat the chicken completely with the lemon sauce. 
6. Sprinkle the chicken all over with the fresh pepper and serve, over rice, noodles or potatoes.

Leftover chicken can be stored in an airtight container, in the fridge, for 3-4 days in the fridge. Chicken can also be frozen, up to 2 months, in an airtight container.