In a shallow dish, combine all-purpose flour, sweet paprika, sea salt, and black pepper. Whisk until well mixed. Dredge each piece of chicken in the flour mixture, ensuring every side is coated evenly. Set aside the leftover flour for later use.

Heat a Dutch oven over medium-high heat and add vegetable oil until shimmering. Carefully place the dredged chicken in the pot, ensuring not to overcrowd it. Cook for about 3 minutes on each side until golden brown. The chicken should be crisp and take on a rich color. Once browned, remove the chicken and set it aside on a plate.

In the same Dutch oven, add the chopped sweet onions and sauté them for about 2 minutes until they become soft and translucent. Stir in the cayenne pepper and remaining paprika, cooking for an additional minute until fragrant.

Return the browned chicken to the pot, placing it atop the sautéed onions. Pour in low sodium chicken stock, ensuring it covers the chicken halfway. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 45 minutes, or until the chicken is tender and cooked through.

In a small bowl, combine the reserved flour with sour cream and a ladle of hot broth from the pot. Stir until smooth. Gradually add this mixture back into the Dutch oven, stirring constantly to avoid curdling. Allow it to simmer for an additional 5 minutes, until the sauce thickens.