Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and cook until softened, about 5 minutes.
Add the minced garlic and cook for another minute.
Stir in the sweet paprika and smoked paprika, cooking for another minute.
Add the chicken thighs, skin side down, and brown on both sides, about 5 minutes per side.
Pour in the chicken broth, bring to a simmer, and cover. Cook for 30 minutes, until the chicken is cooked through.
In a small bowl, mix the sour cream and flour together.
Stir the sour cream mixture into the skillet, cooking until the sauce thickens.
Season with salt and pepper to taste. Serve hot.