Heat olive oil in a skillet over medium heat.
Add chicken thighs and season with salt and pepper; cook until browned.
Remove chicken from the skillet and set aside.
In the same skillet, add diced onion and sliced jalapenos; sauté until softened.
Stir in minced garlic and smoked paprika; cook for 1 minute.
Pour in the chicken broth and bring to a simmer.
Stir in heavy cream; return chicken to the skillet.
Let simmer for 5-10 minutes, adjusting seasoning as needed.
Garnish with fresh cilantro before serving.