Begin by mixing the all-purpose flour, paprika, sea salt, and black pepper in a shallow dish. Dredge each piece of chicken thoroughly in the flour mixture, ensuring a nice coat. Set the coated chicken aside while you heat the oil.

In a large Dutch oven or deep skillet, heat vegetable oil over medium-high heat until shimmering. Carefully add the dredged chicken pieces, browning them for about 3 minutes per side, until golden and crispy. Remove the chicken and set aside on a plate.

In the same pot, reduce the heat to medium and toss in the chopped sweet onion along with cayenne pepper and any leftover paprika from dredging. Sauté for about 2 minutes, until the onion becomes soft and translucent.

Return the browned chicken to the pot, nestling it back in with the onions. Pour in the low sodium chicken stock and bring to a vigorous boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 45 minutes.

In a small bowl, blend the sour cream with a splash of the cooking liquid until smooth. Gradually stir in this mixture to the pot, allowing it to simmer for an additional 5 minutes until the sauce thickens.

Taste your Chicken Paprikash and season with additional salt and pepper as needed. Serve hot with that rich, creamy sauce over egg noodles or creamy mashed potatoes.