Lay the chicken thighs out on a plate and sprinkle them evenly on both sides with the salt, pepper and paprika.
Heat the olive oil in a skillet on medium heat. Once hot, add in the chicken thighs and sear them for 5 minutes until a golden crust forms. Flip the chicken over and cook them for another 2 minutes on the other side and then remove from the pan and set aside.
Add the ghee to the skillet along with the garlic and cook for 20 seconds until fragrant before adding in the chicken stock and white wine vinegar, use a wooden spoon to scrape any bits from the bottom of the pan.
Leave the sauce to simmer for 2 minutes before adding in the parsley, oregano and thyme. Give it a stir and then return the seared chicken thighs to the pan. Leave the sauce to simmer for another 3 minutes until it has begun to thicken. Serve garnished with additional parsley.