In a shallow dish, mix the flour, salt, black pepper, smoked paprika, garlic powder, and onion powder. Dredge each piece of chicken in the seasoned flour, shaking off excess.

Step 2: Brown the Chicken

Heat vegetable oil in a large skillet over medium heat. Add the chicken and cook for 4-5 minutes per side until golden brown. Remove from the skillet and set aside.

Step 3: Make the Gravy

In the same skillet, melt butter and sauté the chopped onion until translucent. Add minced garlic and cook for another 30 seconds. Slowly whisk in the chicken broth, heavy cream, Worcestershire sauce, and dried thyme. If needed, mix cornstarch with a little water and add to thicken the gravy. Return the chicken to the skillet, cover, and let it simmer on low for 20 minutes until tender.

Step 4: Make the Cornbread Waffles

Preheat your waffle iron. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In another bowl, mix the milk, eggs, and melted butter. Combine the wet and dry ingredients, stirring just until incorporated. Fold in the cheddar cheese and smoked paprika. Cook waffles in the preheated waffle iron until golden brown and crisp.

Step 5: Assemble & Serve

Place a warm cornbread waffle on each plate, top with smothered chicken, and generously ladle gravy over the top. Garnish with fresh chopped parsley for a final touch.