In a mixing bowl, combine all-purpose flour with paprika, sea salt, and black pepper. Dredge the chicken thighs and legs in the flour mixture, ensuring an even coating. Set aside any leftover flour.

Heat a large skillet or Dutch oven over medium-high heat and add vegetable oil. Once shimmering, add floured chicken pieces, browning for about 3 minutes on each side. Remove and set aside.

In the same skillet, add chopped sweet onion and sauté for about 2 minutes until translucent. Stir in cayenne pepper and remaining paprika, allowing spices to bloom.

Return browned chicken to the pot and pour in chicken stock. Bring to a boil, then reduce to a simmer and cover. Cook for about 45 minutes.

In a small bowl, mix reserved flour with sour cream and 1/2 cup of pot liquid until smooth. Stir back into pot and simmer for an additional 5 minutes.

Serve hot over egg noodles, rice, or mashed potatoes.