In a large bowl, mix the flour, paprika, garlic powder, onion powder, salt, and pepper. Dredge the chicken thighs in the flour mixture, shaking off any excess.

Heat the vegetable oil in a large frying pan over medium heat. Once hot, add the chicken thighs, skin-side down, and fry for about 10-12 minutes on each side, or until golden brown and cooked through. Remove and set aside on paper towels to drain.

In a separate saucepan, bring the chicken broth to a boil. Add the rice, reduce the heat to low, cover, and simmer for 18 minutes, or until the rice is tender.

In another pan, sauté the onion, bell pepper, and garlic until soft, about 5 minutes. Add the red beans and Cajun seasoning, cooking for another 5 minutes. Combine the bean mixture with the cooked rice.

Serve the crispy chicken hot over the red beans and rice.