In a large cast iron skillet, heat olive oil over medium heat. Add in onion and saute for about 5 minutes or until translucent. Add in garlic. Stir for about 10 seconds and then remove the onions and garlic from the pan to a bowl. Set aside.

While the onions are sauteing, add chicken thighs, paprika, salt, and pepper to a large zip loc bag. Shake to evenly coat the chicken.

After the onions have been removed from the pan place the chicken thighs in the skillet. Brown on each side for 3 minutes.

Sprinkle the onions/garlic over the chicken and pour in the chicken broth. Simmer on medium/low for 20 minutes or until chicken has reached 180 degrees. Remove chicken from pan to a plate and set aside.

While the chicken is simmering, mix the flour and cold water together. After the chicken has been removed from the pan, add the flour mixture to the pan and whisk until thick and bubbly. Add in thyme and heavy cream and continue to whisk until bubbly again. Turn off the heat and taste test to check for enough salt. Add the chicken thighs back to the pan of sauce, turn to coat, and serve.