Prepare the Dredging Mixture: In a medium bowl, combine all-purpose flour, 2 tablespoons of paprika, sea salt, and black pepper. Stir well and coat the chicken pieces thoroughly in the flour mix.

Brown the Chicken: Heat vegetable oil in a Dutch oven over medium-high heat until shimmering. Add the floured chicken pieces, searing for about 3 minutes on each side until golden brown. Remove and set aside.

Sauté the Onions: In the same pot, add chopped sweet onions and optional cayenne pepper, stirring for about 2 minutes until softened and translucent.

Simmer the Chicken: Return the browned chicken to the pot and pour in chicken stock. Bring to a vigorous boil, then reduce heat and simmer for about 45 minutes until chicken is tender.

Thicken the Sauce: Mix remaining flour with sour cream and ½ cup of hot skillet liquid in a separate bowl. Stir into the Dutch oven and cook for an additional 5 minutes over low heat.

Final Touches and Serve: Adjust seasoning and serve warm over egg noodles or rice.