Season the chicken thighs on both sides with 1 tsp salt and 1/2 tsp black pepper.

Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.

Add the chicken thighs in a single layer and sear for 4 to 5 minutes per side until deep golden brown. Transfer to a plate and set aside. The chicken does not need to be fully cooked at this stage.

Reduce heat to medium. Add the diced onion to the same pan and cook for 3 to 4 minutes, stirring occasionally, until softened and translucent.

Add the minced garlic and tomato paste. Cook for 1 minute, stirring constantly, until fragrant.

Pull the pan slightly off the heat and stir in the smoked paprika. Cook for 30 seconds, stirring constantly, until the paprika smells toasted but not burnt.

Pour in the chicken broth and stir, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer.

In a small bowl, stir 2 tbsp of the hot broth into the sour cream to temper it. Then stir the sour cream mixture into the pan until smooth.

Return the seared chicken thighs to the pan, nestling them into the sauce. Reduce heat to medium-low and simmer uncovered for 12 to 14 minutes until the chicken reaches an internal temperature of 74 C / 165 F and the sauce has thickened slightly.

Rest for 3 minutes off the heat, then scatter chopped parsley over the top and serve.