Prepare the chicken thighs by patting them dry with paper towels and trimming any excess fat. Allow them to reach room temperature for more even cooking.

In a small bowl, mix together paprika, salt, and black pepper. Rub this mixture onto the chicken thighs to coat them evenly.

Heat a skillet over medium heat and melt the butter with the olive oil. Add the crushed garlic and sauté until fragrant, about 2 minutes.

Place the chicken thighs in the skillet and sear each side for approximately 4 minutes. Pour in the chicken stock to deglaze the pan, and flip the chicken to ensure it's coated with the flavorful sauce. Cook until the internal temperature reaches 165°F, about 2 more minutes.