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Place the thighs smooth side down on a chopping board and slice any pieces of connecting meat that prevent them from lying completely flat (or that would cause them to curl in the pan). Use the blunt end of your knife to gently pound any thicker parts of the thigh so they are even thickness. Season both sides with the seasoning mix.
Add 1 tbsp oil to a large pan over medium-high heat. Once the oil is hot, add the thighs and fry both sides until lightly charred and cooked right through the centre (4-5 minutes on each side depending on size). Remove and place on a plate to one side, leaving the excess fat in the pan.
Lower the heat to medium and fry the onion until soft and golden. Add the garlic, sun dried tomatoes and smoked paprika and fry for another minute or so.
Pour in the stock and cream, then stir in the mustard. Simmer for around 3-4 minutes, or until the sauce begins to thicken.
Stir in the resting juices from the chicken, then swiftly stir in the butter until it melts into the sauce.
Check for seasoning and adjust if needed, then add the chicken back to the pan and baste in the sauce. Serve and enjoy!