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Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until golden brown on all sides, about 4-5 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion and garlic. Cook for 2-3 minutes, stirring occasionally, until softened and fragrant.
Stir in the sweet paprika and smoked paprika (if using), cooking for 30 seconds to release the flavors. Add the chicken broth and bring to a simmer.
In a small bowl, whisk together the sour cream and flour until smooth. Lower the heat to medium and gradually stir the sour cream mixture into the skillet. Cook for 2-3 minutes, stirring constantly, until the sauce thickens.
Return the chicken to the skillet, stirring to coat it in the sauce. Simmer for an additional 2-3 minutes, or until the chicken is cooked through. Adjust seasoning with more salt and pepper if needed.
Serve hot over egg noodles, rice, or mashed potatoes. Garnish with fresh parsley for a pop of color and flavor.