Trim excess fat from the chicken thighs and pat them dry with paper towels.

In a large skillet, heat the vegetable oil over medium-high heat.

Add the chicken thighs skin-side down and cook for about 5-7 minutes until golden brown before flipping.

Remove the chicken from the skillet and set aside.

In the same skillet, add the chopped onions and sauté until translucent, about 5 minutes.

Stir in the minced garlic and sweet paprika, cooking for an additional minute.

Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.

Place the browned chicken back into the skillet, ensuring it's submerged in the broth.

Cover and let it simmer for about 30 minutes.

In a small bowl, mix the sour cream and flour until smooth.

Gradually stir this mixture into the skillet, whisking to combine and thicken the sauce.

Simmer for an additional 5 minutes, then adjust seasoning with salt and pepper to taste.

Serve hot over noodles, rice, or with crusty bread.