Irish stew with carrot salsa

• 2 lbs (900 g) Exceldor boneless chicken thighs
• 1/2 tsp. (2.5 ml) onion powder
• 1 1/2 tsp. (7.5 ml) dried thyme
• 1/2 tsp. (2.5 ml) salt
• 1 dash (1 ml) pepper
• 1/2 tsp. (2.5 ml) garlic powder
• 1 tsp. (5 ml) paprika
• 1/4 cup (60 ml) water

Carrot salsa

• 3 medium carrots, julienned
• 1/2 medium red onion, minced
• 1 tbsp. (15 ml) olive oil
• 2 tbsp. (30 ml) Italian parsley, finely chopped
• Salt and pepper to taste