Remove the mahi mahi fillets from the refrigerator 15-20 minutes before cooking to ensure they cook evenly. Pat each fillet dry with paper towels.

In a small bowl, combine flour, garlic powder, onion powder, paprika, salt, and pepper. Dredge each mahi mahi fillet in this mixture.

Place a large skillet over medium-high heat, add a tablespoon of oil and a pat of butter, and allow it to shimmer.

Carefully place the coated fillets into the hot pan, searing for about 4 minutes until golden brown. Flip and cook for an additional 2-4 minutes.

Remove the mahi mahi from the pan and tent with foil. In the same skillet, add shallots and sauté until soft, then add garlic.

Whisk in chicken broth and bring to a simmer. Add cream, cornstarch, lemon juice, and thyme, stirring until thickened.

Return the mahi mahi to the pan, coat with sauce, and let it sit for a minute before serving.