In a small bowl, mix together 1 teaspoon of salt, black pepper, onion powder, cayenne, and paprika. Pat the chicken thighs dry with paper towels and rub the seasoning mixture all over both sides of the chicken.

Place the flour in a resealable plastic bag and add the seasoned chicken thighs. Seal the bag and shake it gently until the chicken is coated with flour. Discard any excess flour.

Heat the cooking oil in a large nonstick skillet over medium-high heat. Once the oil is hot, carefully add the chicken, making sure not to overcrowd the skillet. Brown the chicken for 3 to 5 minutes on each side. If needed, cook in batches and add more oil if the skillet appears dry.

Once browned, transfer the chicken to a plate and keep it warm.

Lower the heat to medium and add the diced shallots to the skillet. Sauté until they become tender, which should take about 3 minutes. Then, add the minced garlic and cook for an additional 30 seconds, stirring frequently.

Pour in the chicken broth and bring the mixture to a boil, scraping up any browned bits from the bottom of the skillet.

Add the mini gold potatoes to the skillet and stir in any remaining salt, if desired. Bring the mixture back to a boil, then cover and reduce the heat to medium-low. Cook for about 20 minutes, stirring occasionally, until the potatoes are fork-tender but not fully cooked.

Stir in the heavy cream and crumble the Gournay cheese into the sauce. Mix until the cheese has melted and is well incorporated.

Return the cooked chicken to the skillet, nestling it among the potatoes. Pour in any juices that have accumulated on the plate. Gently stir to combine.

Cover the skillet again and let it simmer for about 5 more minutes, or until the potatoes are fully cooked and the chicken is no longer pink in the center. An instant-read thermometer should read 165 degrees F (74 degrees C) when inserted into the thickest part of the chicken.

Garnish with fresh chives and serve immediately.