Trim chicken of excess fat and pat dry with a cloth or paper napkin and salt.
Preheat oven to 400℉/205℃.
Generously rub both sides of the chicken thighs with Creole seasoning. (Or you can use your favorite spice mix.) Do this an hour before if you want to let it marinate.
Add about a tablespoon oil to a Dutch oven or oven-safe pan, and heat on medium.
Brown chicken about 3 minutes each side. Be very careful not to let the chicken burn. Remove from the pan and set aside. Clean pan if there are any burns.
If not, add the onions, garlic, bay leaf, chicken bouillon powder, mustard, and paprika. Saute for 2-3 minutes.
Then add about 2 cups of broth or water with the desired amount of lemon juice. Simmer until the flavors come together (about 3 minutes). Adjust seasonings, adding salt and Creole seasoning as needed.
Place the chicken, together with chicken drippings back in the pan.
Bake 400℉/205℃ for 18- 20 minutes, or until chicken is done. Add about a tablespoon of pepper flakes (or more to taste).
Arrange the chicken on a plate, top with sauce, garnish with the remaining lemon half, and serve.