Coat chicken thighs in avocado oil and season with salt, pepper, garlic powder, onion powder, Tony's no salt seasoning, and smoked paprika.
Heat olive oil in a Dutch oven and sear the chicken for about 3-4 minutes per side. Remove chicken from the pot.
In the same pot, sauté diced onions, celery, and carrots until softened.
Add chopped rosemary and thyme, then sauté minced garlic until fragrant.
Melt the butter, then stir in the flour to make a roux.
Pour in a can of cream of chicken soup and stir in chicken broth until smooth.
Add the chicken back in, taste and adjust for seasoning, cover, and simmer for 15 minutes.
Mix together biscuit mix and milk to form a sticky dough for the dumplings.
Remove the chicken from the pot, shred it, and add it back. Thin the broth out with some warm milk if the dumplings will thicken it too much.
Drop small amounts of dough into the pot using two spoons, cover, and let steam for 15 minutes.
If the gravy is still too thick, stir in a little warm chicken broth to reach your desired consistency.
Cook it hands-free.
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