1. Season the chicken thighs with smoked paprika, salt, and pepper. Heat olive oil in a large skillet over medium-high heat.
2. Add the chicken thighs, skin-side down, and cook until the skin is crispy and golden brown, about 5-7 minutes. Flip and cook for another 4-5 minutes. Remove from skillet and set aside.
3. In the same skillet, add the chopped onion and sauté until translucent, about 3 minutes. Stir in the garlic and cook for another minute.
4. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and then reduce the heat to low.
5. Stir in the heavy cream, mixing well. Return the chicken to the skillet, skin-side up, and cover. Let it simmer for 20 minutes, or until the chicken is cooked through and the sauce has thickened.
6. Serve the chicken over a bed of cooked rice, generously drizzling the creamy sauce over the top. Garnish with chopped parsley.

This process might remind you of those times when I helped my abuela in the kitchen, learning the art of patience and the joy of watching flavors meld together. Don’t rush it — let the sauce develop its rich flavor as it simmers.