Combine 1 teaspoon salt, black pepper, onion powder, cayenne, and paprika in a small bowl. Pat chicken thighs dry with paper towels, and rub seasoning mixture into both sides of chicken pieces.

Place flour in a resealable plastic bag, and add seasoned chicken pieces. Move pieces around inside the sealed bag until coated with flour. Discard any unused flour.

Heat cooking oil in a large nonstick skillet over medium-high heat. When oil is hot, carefully add chicken, being careful not to overcrowd the skillet. Brown chicken on both sides, 3 to 5 minutes per side. Cook in batches, if necessary, and add a bit of oil if the skillet seems dry. Remove chicken pieces to a plate and keep warm.

Reduce heat to medium and add diced shallots to the skillet. Cook until tender, about 3 minutes. Add minced garlic, and cook and stir for 30 seconds.

Stir in chicken broth and bring to a boil, stirring up any browned bits from the bottom of the skillet.

Add potatoes, and stir in remaining salt, if desired. Bring to a boil, cover, and reduce heat to medium-low. Cook about 20 minutes, stirring occasionally. Potatoes should be fork tender, but not fully done.

Stir in cream, and break up Gournay cheese into the sauce. Stir until cheese is melted.

Return cooked chicken to the skillet, nestling down into the potatoes. Add any accumulated juices and gently stir. Return cover and simmer until potatoes are fully cooked, and chicken is no longer pink at the center, about 5 minutes more. An instant read thermometer inserted near the center of chicken should read 165 degrees F (74 degrees C).

Garnish with fresh chives, and serve immediately.