Start by trimming the excess fat and gristle from the chicken gizzards.
Place the gizzards in a pot, add the diced onion, bouillon cube diced, salt, black pepper, smoked paprika, and thyme. Stir, cover, and leave to cook for about 30 minutes. Remove from heat and drain.
In a medium bowl, add the flour, salt, black pepper, garlic powder, Onion Powder, cayenne pepper, and paprika and whisk until combined.
Add a few gizzards at a time into seasoned flour and use a spoon to mix them into the flour until well coated.
Heat oil over medium-high heat. Make sure oil is at least 2-3 inches tall. Add the dredged gizzards inside the oil and fry until golden brown. Drain on a paper towel and serve immediately.