Heat olive oil in a large skillet over medium-high heat.
Season chicken pieces with salt, pepper, and paprika.
Cook until golden brown on all sides, about 5 minutes. Remove and set aside.
In the same skillet, add diced onion and cook until soft and translucent.
Stir in minced garlic and cook for 1 minute until fragrant.
Pour in chicken broth and heavy cream, scraping the bottom to release browned bits.
Add diced tomatoes (if using), thyme, and cayenne pepper.
Simmer for 3–4 minutes to thicken slightly.
Return the seared chicken to the skillet.
Cover and simmer for 10–15 minutes until chicken is cooked through and sauce is creamy.
Spoon the smothered chicken and sauce over a bed of warm white rice.
Garnish with freshly chopped parsley.