Dredge the chicken by mixing all-purpose flour, paprika, sea salt, and black pepper in a shallow dish. Coat the chicken thighs and legs until well-coated, then set aside.

In a Dutch oven, heat vegetable oil over medium-high heat. Brown the dredged chicken for about 3 minutes on each side until golden brown. Set aside.

Sauté chopped sweet onions in the same skillet for about 2 minutes, adding cayenne pepper in the last 30 seconds. The onions should be soft and fragrant.

Add the remaining paprika to the onions, stirring for about a minute. Return the browned chicken to the pot and pour in the chicken stock. Bring to a boil, then reduce heat and simmer for about 45 minutes.

Whisk together the reserved flour and sour cream in a separate bowl. Gradually stir this mixture into the pot after 45 minutes, simmering for an additional 5 minutes.

Adjust seasoning with salt and pepper as needed. Serve over egg noodles, rice, or mashed potatoes.