Begin by cutting boneless, skinless chicken thighs into bite-sized cubes. In a bowl, combine the chicken with olive oil, red wine vinegar, paprika, dried oregano, thyme, and chili flakes. Mix well and let it sit for about 5 minutes.

Heat a large skillet over medium-high heat and add a drizzle of olive oil. Add the marinated chicken cubes and sear for 5-7 minutes, or until golden brown. Remove the chicken from the skillet and set aside.

In the same skillet, lower the heat to medium and add chopped onion and crushed garlic. Sauté for 2-3 minutes until the onion is translucent and garlic is fragrant.

Sprinkle in the remaining paprika, oregano, and thyme, stirring to incorporate. Pour in white wine to deglaze the pan and allow to simmer for about 2 minutes.

Stir in chicken stock and bring to a gentle simmer. Then, add sour cream, seasoning with salt, pepper, and a hint of sugar to balance acidity. Stir until creamy, about 3 minutes.

Return the chicken to the skillet, coating in the sauce. Let everything simmer for an additional 5-7 minutes until chicken is cooked through and sauce thickens.

Spoon onto serving plates and garnish with fresh parsley. Serve immediately with crusty bread, steamed rice, or noodles.