In a large mixing bowl, toss the bite-sized pieces of boneless skinless chicken with 1.5 tablespoons of all-purpose flour and 1 tablespoon of Hungarian sweet paprika. Ensure that each piece is evenly coated for a flavorful base.

Heat 2 tablespoons of butter in a large skillet over medium heat until melted and bubbling. Add the seasoned chicken to the skillet and cook for about 6-7 minutes, turning occasionally, until each piece is golden brown and cooked through.

In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the finely chopped yellow onion, sautéing for about 3-4 minutes until it becomes translucent and fragrant.

Reduce the heat to low and add the minced garlic to the skillet, cooking for just 1 minute while stirring constantly.

Sprinkle the remaining 1.5 tablespoons of flour and 1 tablespoon of paprika into the skillet, stirring continuously for about 2 minutes.

Slowly pour in 2 cups of low sodium chicken broth while whisking constantly to avoid lumps. Increase the heat back to medium, allowing the sauce to simmer.

Season the sauce with kosher salt and freshly ground black pepper to taste. Reduce the heat to low, then stir in ¾ cup of full-fat sour cream.

Return the cooked chicken to the skillet, gently mixing it into the creamy sauce to coat each piece thoroughly.