Start by seasoning your chicken thighs with salt, pepper, and smoked paprika. Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once hot, add the chicken thighs. Sear them for about 4-5 minutes on each side until they are golden brown. Remove the chicken from the skillet and set it aside on a plate.

In the same skillet, reduce the heat to medium. Add the remaining 2 tablespoons of butter. Once melted, add the finely chopped onion. Sauté the onion until it becomes soft and translucent, which takes about 5 minutes. Then, add the minced garlic and cook for another 1-2 minutes until the garlic becomes fragrant.

Now, it’s time to create a flavorful sauce. Pour the crushed tomatoes into the skillet, followed by the cider vinegar, dried oregano, dried basil, and dried thyme. Stir everything together, and season the sauce with salt, pepper, and the optional crushed red pepper flakes if you like a bit of heat. Bring the sauce to a gentle simmer.

Nestle the seared chicken thighs back into the skillet, making sure they are covered with the tomato sauce. Lower the heat to a gentle simmer, cover the skillet, and let the chicken cook in the sauce for 25-30 minutes. The chicken should be tender and fully cooked through by the end of this time.

After the chicken has simmered and absorbed all the flavors, taste the sauce and adjust the seasoning if necessary. Garnish the dish with fresh basil leaves to add a burst of color and freshness.