Heat a large saucepan with a lid over medium to medium high heat and add olive oil.

Add onions and sweat for a about 5 minutes.

Add 1 teaspoon paprika and 1/2 teaspoon Kosher salt and cook for about 3 more minutes.

Add chicken, an additional teaspoon paprika, and 1/2 teaspoon salt and stir.

Cook chicken for about 5 minutes and turn pieces over, cook for a few more minutes and then add chicken broth and another teaspoon paprika.

Cover and lower heat to medium, cooking for 15-20 minutes, stirring occasionally.

When chicken is cooked through, remove the pieces to a plate or bowl and set aside.

In a small bowl add 2 Tablespoons plus 1 teaspoon cornstarch with 1/2 cup of the sauce from the pan and stir to combine.

Add mixture back to the pot with additional 1/2 teaspoon of salt. Stir and turn up the heat to let sauce simmer to thicken for a few minutes.

Add milk and stir, add back chicken and heat through.

Add additional salt or paprika if desired to taste.

Serve over brown rice, sorghum or quinoa.