Cook the chicken thighs
Season with salt and pepper
Add cornflour
Cook in sun-dried tomato oil and butter
Add shallot and garlic
Add sun-dried tomatoes, smoked paprika, italian herbs, and chilli flakes
Add tomato paste, cream, and chicken stock
Simmer until thickened
Stir in fresh parsley
Serve over cooked basmati rice
Garnish with fresh parsley and grated Parmesan