Season the chicken with salt, black pepper, garlic powder, sweet paprika, onion powder, and ½ tsp smoked paprika. Mix everything with your hands until every piece is well coated.

Melt 1 tbsp butter and the sun-dried tomato oil in a pan over medium heat. Add the chicken and let it sear undisturbed for 4–5 minutes on the first side to build a golden crust. Flip and cook for another 4–5 minutes until golden and cooked through. Remove the chicken to a plate, leaving the pan unwashed to keep the flavor.

Place the potato chunks in a pot, cover with cold water, and add a good pinch of salt. Bring to a boil and cook for 15–20 minutes until very soft.

In the same pan used for the chicken, add the diced onion (or shallots) and cook for 2–3 minutes until soft. Add the garlic and cook for 30 seconds, being careful not to let it burn. Stir in the chopped sun-dried tomatoes and 1 tsp smoked paprika, cooking for 1 minute while stirring constantly.

Pour in the chicken stock and scrape the bottom of the pan to release the flavorful bits. Add the heavy cream and Dijon mustard. Stir everything together and let it simmer for 3–5 minutes until the sauce becomes creamy and slightly thickened.

Drain the potatoes well. Add 4 tbsp butter, sour cream, salt, and black pepper. Mash until the butter melts. Slowly stream in the warm heavy cream or milk, continuing to mash until smooth and silky. Finish with a squeeze of lemon juice, then taste and adjust the seasoning.

Return the chicken and any resting juices back to the pan. Spoon the creamy sauce over the chicken and simmer gently for 1–2 minutes. Garnish generously with fresh chives or parsley.