Cut the chicken into bite-size cubes and place in a medium bowl. Drizzle over a few tablespoons of olive oil, red wine vinegar, a teaspoon of paprika and half the oregano, thyme and chilli flakes. Mix to combine.
Heat a large skillet or frying pan over medium-high heat. Add the chicken in batches and cook until seared on both sides. Remove from the pan and set aside.
In the same pan, heat a tablespoon of oil then add the onion and garlic. Cook for 2-3 minutes then add the remaining paprika, oregano, thyme and chilli flakes.
Pour in the white wine and stock to deglaze the pan. Allow to simmer and reduce for a few minutes then stir in the sour cream, salt, pepper and pinch of sugar.
Add the chicken back to the pan along with any of its resting juices and cook for another 5-7 minutes or until the sauce has thickened and the chicken is cooked through.
Scatter over fresh parsley and serve with crusty bread or steamed rice.