Pat the chicken thighs dry with paper towels. In a small bowl, mix together paprika, garlic powder, onion powder, chili flakes, dried parsley, salt, and black pepper. Rub each thigh generously with olive oil on both sides, then sprinkle the spice mixture all over, coating the skin well.

Preheat oven to 400 degrees Fahrenheit. Arrange seasoned chicken thighs on a baking sheet, skin side up. Roast for 25 to 30 minutes until the skin is golden brown and the internal temperature reaches 165 degrees Fahrenheit at the thickest part of the thigh.

Rinse jasmine rice under cold water until the water runs clear. Bring 4 cups of water to a boil in a pot, add salt and butter. Add the rinsed rice, stir once, then reduce heat to low. Cover tightly and let simmer for about 15 minutes without opening the lid.

Arrange lettuce leaves as the base on plates. Add shredded cabbage, then arrange cucumber slices and tomato wedges. In a small bowl, whisk together lemon juice, olive oil, and a pinch of salt. Drizzle this vinaigrette over the salad just before serving.

Fluff the rice with a fork and mound it on the plate. Place a portion of shredded cabbage salad mixture next to it. Arrange the roasted chicken thighs on the plate with fresh cucumber slices, tomato wedges, and crisp lettuce around everything. Optionally sprinkle dried parsley on top of the rice.