Season chicken thighs with paprika, thyme, salt, and pepper
Heat a large skillet over medium-high heat; add about 1 tablespoon of oil
Dredge each chicken thigh in flour, shaking off excess
Sear thighs in hot oil (not overcrowding the pan) until golden, ~4-5 minutes per side
Once seared, set meat aside
Add butter to the same pan, sauté chopped onion until translucent
Toss in garlic and cook 30 seconds
Return seared chicken to the pan, add broth, and scrape the pan to incorporate fond
Bring to a simmer and cook for 5-7 minutes to reduce and thicken the liquid
Stir in heavy cream, reduce heat, and cook 2-3 minutes until the sauce is silky
Adjust seasoning as needed and serve over rice or mashed potatoes