In a mixing bowl, combine all-purpose flour, paprika, sea salt, and black pepper. Dredge the chicken thighs and legs in this mixture until evenly coated.

Heat a tablespoon of vegetable oil in a Dutch oven over medium heat. Add the coated chicken pieces, cooking for about 3 minutes per side until golden-brown.

In the same pot, add chopped sweet onion and cayenne pepper, sautéing for about 2 minutes until onions are tender.

Return the browned chicken to the pot. Pour in low sodium chicken stock and bring to a gentle boil. Reduce heat, cover, and simmer for approximately 45 minutes.

In a separate bowl, mix the reserved flour with sour cream and hot cooking liquid until smooth. Stir this mixture back into the pot to thicken the sauce.