1. Pat chicken dry and season with salt, pepper, and paprika.

2. Heat olive oil in a large pot over medium-high heat and sear chicken for 2-3 minutes per side until lightly golden, then remove.

3. Reduce heat to medium, add onion, and cook until softened, about 5-7 minutes; add garlic and cook for 1 minute.

4. Return chicken to the pot, pour in chicken broth, bring to a simmer, then cover and cook on low for 15-20 minutes until fully cooked.

5. Remove chicken and shred using two forks into bite-sized pieces.

6. Stir heavy cream into the simmering broth and cook for 2-3 minutes to slightly thicken.

7. Return shredded chicken to the pot and stir well to coat in the sauce, heating through for 2-3 minutes.

8. Taste, adjust seasoning, garnish with parsley, and serve hot.