Cut the chicken thighs into smaller, even pieces and place them in a bowl. Season with salt, black pepper, and 2 teaspoons of sweet paprika. Lightly coat with the flour.

Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook for about 4 to 5 minutes per side, until golden brown. Transfer to a plate.

Reduce the heat to medium. Add the diced onion to the same pan and cook for about 5 to 7 minutes, until softened and lightly golden.

Add the garlic and cook for about 30 seconds, just until fragrant. Stir in the remaining 2 teaspoons sweet paprika, smoked paprika, and oregano. Cook for 20 to 30 seconds, stirring constantly, until fragrant. Do not let the paprika cook too long or it may turn bitter.

Pour in the chicken broth and scrape the bottom of the pan to loosen any browned bits. Stir in the heavy cream until smooth.

Return the chicken to the pan and stir to coat it in the sauce. Cover and simmer gently for about 15 minutes, until the chicken is cooked through and tender and the sauce has thickened.

Lower the heat and stir in the sour cream until the sauce is smooth and creamy. Do not boil.

Taste and adjust seasoning if needed. Sprinkle with fresh parsley and serve warm.