Add oil to a large skillet, and sauté onions until tender, then add garlic stirring for another minute.
Add the paprika (and a bit more oil if necessary to help moisten the paprika), stirring to evenly distribute spice and to allow the flavors in the paprika to bloom, about a minute. Stir in flour completely then pour in stock, tomatoes, cover and simmer for 15 minutes.
Season chicken with a bit of salt and pepper then add to skillet. Stir occasionally (uncovered), until chicken is fully cooked, about 10 minutes.
Remove from heat and stir in sour cream. Serve over rice or gluten free noodles, and garnish with fresh parsley if desired
Notes
*for dairy free option - use pureed tofu, canned coconut milk or cashew cream