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Pat the chicken thighs dry with paper towels. Season both sides of the thighs with 1 ½ teaspoons of salt and 1 teaspoon of pepper.
Heat the olive oil in a Dutch oven or large high-sided pan over medium-high heat. When the oil begins to shimmer, add the chicken thighs and cook, undisturbed, until golden-brown, 8 to 10 minutes. Flip the chicken and cook until golden-brown on the second side with an internal temperature of at least 165°F, about 8 minutes. (You might need to work in batches, depending on the size of your pan.) Transfer the chicken to a plate.
Reduce the heat under the pan to medium, add the onion, and cook, stirring occasionally, until softened and frizzled on the edges, about 2 minutes. Add the tomato paste and garlic and cook, stirring, until the tomato paste turns a dark red color, about 2 minutes. Add the flour and paprika and cook, stirring, for 1 minute. Add the white wine and cook, scraping up any brown bits on the bottom of the pan, until the alcohol burns off, about 1 minute.
Add the heavy cream, stock, remaining 1 teaspoon salt, and remaining 1 teaspoon pepper; stir to combine. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 3 minutes. Turn the heat off and add the lemon juice, stirring to combine. Add the chicken back to the pan and serve immediately.