Step 1: Season and Cook the Chicken

1. In a medium bowl, season the chicken pieces with salt, pepper, smoked paprika, and cayenne pepper.
2. Heat olive oil in a large Dutch oven or pot over medium-high heat.
3. Add the chicken and cook until browned on all sides (about 5-7 minutes). Remove and set aside.

Step 2: Sauté the Vegetables

4. In the same pot, add butter and let it melt.
5. Add the diced onion, bell pepper, and celery, stirring occasionally until softened (about 4 minutes).
6. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 3: Toast the Rice and Spices

7. Add the uncooked rice to the pot and stir well to coat it with the flavors.
8. Mix in oregano, thyme, onion powder, garlic powder, Cajun seasoning, and red pepper flakes.
9. Stir continuously for 1-2 minutes to toast the rice slightly.

Step 4: Add the Liquids and Chicken

10. Pour in the diced tomatoes, tomato paste, Worcestershire sauce, and chicken broth.
11. Stir well, making sure nothing sticks to the bottom.
12. Add the bay leaf and return the cooked chicken to the pot.

Step 5: Simmer and Cook the Jambalaya

13. Bring the mixture to a gentle boil, then reduce the heat to low.
14. Cover and simmer for 25-30 minutes, stirring occasionally, until the rice is tender and the liquid is absorbed.

Step 6: Final Touches

15. Remove the bay leaf and fluff the jambalaya with a fork.
16. Garnish with sliced green onions and fresh parsley before serving.