Pat the chicken pieces completely dry with paper towels. Toss with a pinch of salt and black pepper in a bowl.

Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken in a single layer (work in batches if needed) and cook for 3-4 minutes per side until golden brown and cooked through. Remove and set aside.

Reduce heat to medium. Add onion and cook for 5-7 minutes until soft and translucent. Add garlic and cook for 1 minute until fragrant.

Sprinkle smoked paprika and sweet paprika over the onions and garlic. Stir for 30 seconds to bloom the spices.

Pour in chicken broth, scraping up browned bits from the pan. Simmer for 5 minutes to reduce slightly. Reduce heat to low and stir in heavy cream for a smooth sauce.

Return chicken and juices to the skillet. Simmer for 5 minutes, stirring to coat. Season with salt and pepper to taste.

Spoon chicken and sauce over cooked rice. Garnish with chopped parsley.