Start by drying the chicken thighs using a paper towel. Season them with salt, black pepper, and paprika. This helps build strong flavour. Heat olive oil in a large pan until slightly hot and ready for cooking.

Place chicken skin-side down in the pan. Cook until golden and crispy on both sides. This step locks in juices and adds deep flavour. Remove the chicken and keep it aside while preparing vegetables.

Add onions, garlic, and peppers into the same pan. Cook them slowly until soft and slightly golden. Stir often to avoid burning. This step builds sweetness and forms the base of the sauce.

Add chopped tomatoes, tomato paste, thyme, and chili flakes. Stir everything well so flavours mix evenly. Pour in chicken stock and bring the sauce to a gentle simmer. Let it cook slowly for better taste.

Place the browned chicken back into the pan. Nestle it into the sauce so it absorbs all flavours. Cover the pan and cook on low heat for around 30 minutes until chicken becomes tender.

Check if chicken is fully cooked and soft. Let the sauce thicken slightly if needed by cooking uncovered. Sprinkle fresh parsley on top before serving hot for the best flavour and presentation.