If you're using chicken breast, chop them into smaller pieces. Thighs can stay in one piece. Chop the onions finely, dice the bell pepper, and mince 3-4 cloves of garlic.
In a deep pan, or a wok add 2 tbs of olive oil, heat it up, add the onion and cook until it's translucent.
Then, add the chicken and saute them on medium heat. When they are almost ready, season with salt, pepper, minced garlic.
Turn down the heat, add 1 tablespoon of paprika, mix it together well, then add 400g of chicken broth, and cook it for about 25 minutes on low heat.
Check if the kitchen is cooked well, then add some of the liquid from the chicken to soured cream (if in your country there's no soured cream, you can use fresh cream too, though the taste won't be the same), and 2 tablespoons of flour.
Stir them together until creamy, and slowly add it to the chicken, while stirring continuously.
This will make a nice sauce around the chicken. If needed, add some more broth as well. Season with salt and pepper after taste.