Start by cubing the chicken thighs into bite-sized pieces, then toss them in a bowl with olive oil, red wine vinegar, paprika, oregano, thyme, chili flakes, salt, and pepper. Let it sit while you prepare your cooking space.

Heat a large skillet over medium-high heat for about 2-3 minutes. Add the seasoned chicken to the skillet and sear for 4-5 minutes until golden brown on both sides. Remove and set aside.

In the same skillet, pour in more olive oil and add finely chopped onions. Sauté for 2-3 minutes until translucent. Then, add minced garlic and stir for another minute.

Add the white wine to the skillet and deglaze, scraping up browned bits. Allow to simmer and reduce for about 2 minutes before stirring in the chicken stock. Let bubble gently for another 3-4 minutes.

Reduce heat to low and mix in the sour cream, stirring until creamy. Return cooked chicken to the pan and simmer for 5-7 minutes.