Brown the Chicken:

Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Season the chicken thighs with salt, pepper, and 1 tablespoon of sweet paprika.

Add the chicken to the skillet and cook for about 5-7 minutes per side, or until browned and cooked through. Remove the chicken from the skillet and set it aside.

Sauté the Onion and Garlic:

In the same skillet, add the chopped onion and cook for about 5 minutes, or until softened and translucent. Add the minced garlic and cook for another minute until fragrant.

Add the Paprika and Seasoning:

Stir in the remaining sweet paprika, smoked paprika (if using), and ground thyme (if using). Cook for 1-2 minutes to allow the spices to bloom and release their flavors.

Deglaze the Pan:

Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. This will add extra flavor to the sauce.

Simmer the Chicken:

Return the chicken thighs to the skillet, skin side down, and pour any juices from the plate back into the pan. Cover and let simmer for 15-20 minutes, until the chicken is tender and the sauce has thickened slightly.

Make the Creamy Sauce:

In a small bowl, whisk together the sour cream and flour (if using) to create a smooth mixture. Stir this into the skillet with the chicken and broth. Cook for an additional 5-10 minutes, stirring occasionally, until the sauce is creamy and thickened to your liking.

Serve:

Garnish the chicken paprikash with fresh chopped parsley. Serve hot over egg noodles, rice, mashed potatoes, or with crusty bread to soak up the rich sauce.