Preheat 2 tablespoons of butter in large skillet over high heat. Sprinkle the chicken thighs with salt and pepper and sear for 1 minute per side.
Lower the heat to medum-low, add the onions and the okra, cover and continue cooking for about 15-20 minutes, until the chicken thighs register 180F and the okra is nicely tender. Flip the chicken thighs half way through frying. Be careful not to break the okra pods.
Add the blackberries 5 minutes before the cooking is done.
Top with the freshly chopped dill, parsley and coriander, and serve immediately.