Season the chicken thighs with Italian seasoning, chili powder, salt, freshly ground black pepper.

Heat an empty high-sided, heavy-bottomed skillet (such as a cast-iron or stainless-steel pan) over medium heat for 2 minutes. This allows the skillet to heat through.

Add 2 tablespoons of olive oil. Add chicken thighs. Cook the chicken on medium heat for 5 minutes on one side, undisturbed. This allows the chicken to sear.

Flip the chicken thighs over, reduce heat to low-medium, and cook for about 5 more minutes or longer on the other side, without moving it, until it's cooked through.

The meat thermometer should register 165°F (74°C) in the thickest part of the chicken. Remove the chicken from the skillet.

Heat 1 tablespoon olive oil in the same, now empty, skillet. Cook sliced mushrooms (seasoned with salt and pepper) in 1 tablespoon of olive oil on high heat for about 1 or 2 minutes, until lightly browned and softened. Remove cooked mushrooms from the skillet.

To the same, now empty, skillet add uncooked potato gnocchi, chicken broth, heavy cream, minced garlic, Italian seasoning, paprika.

Bring to a boil on medium heat and stir everything well. Cover with lid and allow the gnocchi to cook for about 5 minutes on medium heat, while the sauce boils.

Add fresh spinach, and cook on medium heat, stirring frequently for 5 minutes until the spinach wilts to your liking. Cook longer if you would like a thicker sauce.

Stir in half of cooked mushrooms.

Season with salt, freshly ground coarse black pepper, and red pepper flakes, if you like.

Return cooked chicken to the skillet. Top with the remaining half of cooked mushrooms.