Warm 2 tbsp oil over medium heat; add 1 chopped onion and 3 minced garlic cloves, cooking 4–5 minutes until translucent and lightly golden.

Remove pot from heat, stir in 2 heaping tbsp sweet paprika until vibrant red, then return to low heat for 30 seconds to release smoky aroma.

Add 4 bone-in chicken thighs, skin-side down first; cook 3 minutes per side until golden brown and slightly crisp.

Pour in 6 cups chicken broth and 2 tbsp tomato paste, scraping browned bits; bring to a gentle boil.

Reduce heat to low, cover, and simmer for 20–25 minutes until chicken is fall-off-the-bone tender.

Whisk 2 tbsp flour with ¼ cup warm broth in a small bowl until smooth, then stir mixture into pot and cook 2–3 minutes.

Remove pot from heat, fold in ½ cup sour cream until silky smooth.

Transfer thighs to a cutting board, shred meat off bones, discard bones, and return shredded chicken to pot.