Measure out and prepare all of the ingredients. Preheat oven to 425F.

Season the chicken with herbs de Provence, salt, and pepper.

In a frying pan over medium heat, add in the avocado oil.

Add in the seasoned chicken thighs to the pan. Cook for about 5 minutes per side or until internal temp reaches 165F. Add in the paprika and sliced garlic. Make sure the chicken is coated with these seasonings.

On a baking sheet lined with parchment paper, add the cauliflower florets. Season with olive oil, paprika, salt, and pepper. Bake in the oven for 15-20 minutes.

Add the chicken stock into the frying pan along with the heavy cream and salt and pepper. Let simmer for 3-5 minutes.

Serve the paprika chicken with the roasted cauliflower. Enjoy!