Marinate the chicken: Combine Cajun seasoning, paprika, garlic powder, onion powder, salt, and black pepper in a bowl.

Rub the spice mixture evenly over the chicken thighs, ensuring they are well coated. Let them marinate for at least 30 minutes in the refrigerator.

While marinating the chicken, place peeled and diced potatoes in a pot of salted water. Boil until tender, about 10 - 15 minutes.

Drain the cooked potatoes and mash them with butter, milk, salt, and pepper until smooth and creamy.

Cook the chicken: Heat olive oil in a large skillet over medium-high heat.

Add the marinated chicken thighs to the skillet and cook for about 4 - 5 minutes on each side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.

Prepare the creamy garlic herb sauce: In the same skillet, add minced garlic and sauté for about 1 minute until fragrant.

Pour in the heavy cream, stirring continuously to combine with the garlic.

Add grated Parmesan cheese, dried thyme, and dried oregano. Continue to stir until the sauce thickens slightly, about 3 - 4 minutes.

Steam the broccolini: Place broccolini in a steamer basket in a small pot with just enough water to steam. Steam the broccoli until tender-crisp, about 5 - 7 minutes. Season with a pinch of salt.

Make the corn: Melt the butter in a saute pan over medium heat. Saute the corn until hot. Season with salt and pepper to taste.

Combine chicken and sauce: Return the cooked chicken thighs to the skillet with the creamy sauce. Toss the chicken gently in the sauce, ensuring each piece is well coated. Allow the chicken to simmer in the sauce for an additional 2-3 minutes to absorb the flavors.

Mix the ingredients for the lemon sparkling water. Serve over ice if desired.

Serve: Once the chicken is heated through and the sauce has thickened to your desired consistency, remove the skillet from the heat. Garnish with freshly chopped parsley before serving. Enjoy with mashed potatoes, corn, broccolini, and lemon sparkling water.