Pat the chicken thighs dry and season with salt, pepper, garlic powder, and smoked paprika. Heat vegetable oil in a cast iron skillet over medium-high heat and sear skin-side down for 6-7 minutes until deeply golden, then flip and sear 4 minutes and remove to a plate.

Return the chicken to the plate while you cook the onions, keeping any fond in the skillet. The chicken should look richly browned at the edges before you continue.

Add diced onion to the same skillet and cook over medium heat for 5-6 minutes until softened. Stir in minced garlic and both paprikas, then cook 1 minute until fragrant, keeping the mixture vibrant and aromatic.

Add crushed tomatoes and chicken broth, scraping up any browned bits from the pan. Bring to a simmer so the sauce looks glossy and lightly bubbling.

Nestle the chicken back in the sauce skin-side up, cover, and simmer for 18-20 minutes until internal temperature reaches 165°F. You should see the sauce thicken slightly as the chicken becomes tender.

Turn off the heat and stir in sour cream until the sauce is smooth and creamy. Look for visible pale-to-red swirls as the cream fully blends without curdling.

Spoon creamy paprika chicken over cooked white rice. Garnish with fresh dill so you get a bright green finish against the deep red sauce.