This is a nice comfort food that is great to have on a cold day. Different recipes have differing opinions on whether to leave the bone and/or the skin on or not. I personally like the bone removed as I prefer not eating things with bones with a fork and knife, and this is not what I would call finger food. However, I do like the crispy skin. Therefore, I tend to buy chicken thighs with the bone and skin on, but remove the bone and save it for chicken stock. However, boneless and skinless chicken thighs work just as well in this recipe as do ones with the bone and/or skin.
This recipe goes well with a double portion of Potato Puree, or on top of noodles or rice. If not putting on top of something, you may want to thicken the sauce more as described in the steps below. Another thickening option is to add a tablespoon or two of flour with the tomato paste before adding the chicken stock, which can also help to sop up some of the grease. However, if it does not make much of a difference to not use flour, I tend to avoid it so people in my family with gluten allergies can eat it.
A full written recipe may be found here: https://cook.karylstein.com/g/family/r/chicken-paprikash