In a medium bowl, combine the all-purpose flour with the paprika, sea salt, and black pepper. Set it aside while you prepare the chicken for dredging.

Dredge the chicken thighs and legs in the flour mixture, ensuring each piece is well-coated. Set the dredged chicken aside on a plate.

In a large Dutch oven, heat the vegetable oil over medium-high heat until shimmering, about 2 minutes. Brown the chicken pieces for approximately 3 minutes on each side until golden brown, then set aside.

In the same pot, add the chopped sweet onion and cayenne pepper, sauté for about 2-3 minutes until the onions become translucent.

Return the browned chicken to the pot and pour in the chicken stock, bringing the mixture to a rolling boil, then reduce heat and cover, allowing to simmer for about 45 minutes.

Mix the reserved flour mixture with sour cream and ½ cup hot liquid from the pot until smooth, then gently stir it back into the pot with the chicken after 45 minutes.

Let the Chicken Paprikash simmer uncovered for an additional 5 minutes, stirring occasionally to ensure the sauce thickens without curdling.