Begin by mixing together the all-purpose flour, 2 tablespoons of paprika, sea salt, and black pepper in a shallow bowl. Dredge your chicken in the flour mixture, ensuring an even coating. Set aside any leftover flour for later use.

In a large skillet or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat. Once hot, add the chicken pieces, browning them for about 3 minutes on each side. Remove the chicken once browned and set aside.

Using the same pot, add the chopped sweet onion and sauté for about 2 minutes. Stir in the cayenne pepper and remaining paprika to coat the onions.

Return the browned chicken to the pot, pour in the low sodium chicken stock, bring to a boil, then reduce heat to low, cover, and simmer for approximately 45 minutes until chicken is tender.

In a separate bowl, combine the reserved flour with ½ cup of skillet liquid to create a smooth paste. Mix in the sour cream until well blended, then stir back into the pot and simmer for another 5 minutes until the sauce thickens.