Heat oil in a large skillet over medium heat until shimmering.

Cook seasoned chicken thighs skin-side down for about 5-7 minutes until golden brown; flip and cook the other side.

Sauté chopped onions in the same skillet for about 5 minutes until translucent, then add minced garlic and cook for another minute.

Add sweet paprika to the onion and garlic mixture, and allow to bloom for about a minute.

Deglaze the pan with chicken broth, scraping up browned bits, and simmer for a couple of minutes.

Return browned chicken to the skillet, cover, and let it simmer for 25-30 minutes.

Mix sour cream and flour in a small bowl until smooth; temper with hot broth.

Stir the tempered sour cream mixture back into the skillet and gently heat to thicken.

Serve hot, garnished with freshly chopped parsley.