Combine all-purpose flour, paprika, sea salt, and black pepper in a bowl. Dredge the chicken thighs and legs, then set aside.

Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Brown the chicken for about 3 minutes on each side, then remove and set aside.

Sauté chopped sweet onion in the drippings for about 2 minutes until tender. Add cayenne pepper and remaining paprika.

Return the browned chicken to the pot, pour in chicken stock, bring to a boil, then simmer for about 45 minutes until cooked through.

Mix leftover flour with sour cream and hot liquid from the pot, then whisk back into the pot. Simmer for an additional 5 minutes.