In a mixing bowl, combine the flour, 2 tablespoons of paprika, sea salt, and black pepper until well-blended. Dredge chicken pieces in the mixture, ensuring full coating. Set aside leftover flour.

In a large Dutch oven, heat 2 tablespoons of vegetable oil over medium heat. Add the coated chicken pieces and brown for 3 minutes on each side until golden. Remove chicken from the pot.

Add chopped onion, cayenne pepper, and remaining tablespoon of paprika to the pot. Sauté for 2 minutes until onions are soft.

Return the browned chicken to the pot and pour in 2 cups of chicken stock. Bring to a gentle boil, then reduce heat, cover, and simmer for 45 minutes.

Mix sour cream with ½ cup of hot liquid from the pot and reserved flour until smooth. Stir mixture into the pot and simmer for an additional 5 minutes until thickened.

Taste and adjust seasoning if necessary before serving.