Heat a skillet (preferably cast iron) over medium heat and add 1 tablespoon of olive oil. Pan-fry the chicken until both sides are crispy and nicely browned. Remove the chicken from the skillet and set aside.
Discard the chicken fat from the skillet. Add the remaining olive oil and sauté the garlic until light brown. Return the chicken to the skillet, followed by the chicken broth, white wine, and yogurt. Lower the heat and let it simmer.
Add the thyme (if using), salt, pepper, and paprika. Reduce the sauce slightly. Remove from heat, garnish with parsley, and serve immediately.
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Notes
You may finish the dish by broiling it in oven for about 1 minute, to char and crisp up the chicken skin.