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Measure out and prepare all of the ingredients. Preheat oven to 425F.
Season the chicken with herbs de Provence, salt, and pepper.
In a frying pan over medium heat, add in the avocado oil.
Add in the seasoned chicken thighs to the pan. Cook for about 5 minutes per side or until internal temp reaches 165F. Add in the paprika and sliced garlic. Make sure the chicken is coated with these seasonings.
On a baking sheet lined with parchment paper, add the cauliflower florets. Season with olive oil, paprika, salt, and pepper. Bake in the oven for 15-20 minutes.
Add the chicken stock into the frying pan along with the heavy cream and salt and pepper. Let simmer for 3-5 minutes.
Serve the paprika chicken with the roasted cauliflower. Enjoy!