Preheat your oven to 400°F (200°C)., Pat the chicken thighs dry with paper towels., Season the chicken with salt, black pepper, and paprika evenly over both sides., In a large oven-safe skillet, heat the olive oil over medium-high heat and add the chicken thighs skin-side down., Sear the chicken for about 5-7 minutes until the skin is golden brown, then flip and sear the other side for another 3-4 minutes., Remove the chicken from the skillet and set it aside., Wash the potatoes thoroughly and leave the skins on if using baby potatoes., If using larger potatoes, peel and cut them into halves or quarters., Boil the potatoes in a large pot covered with water and a teaspoon of salt until fork-tender, about 15 minutes., Drain the potatoes and return them to the pot, adding olive oil, salt, pepper, and optional herbs. Toss gently to coat., In the same skillet, reduce heat to medium and add the unsalted butter until melted., Add the minced garlic and sauté for 1-2 minutes until fragrant., Pour in the heavy cream and stir continuously, allowing it to simmer for about 3-5 minutes., Gradually add the Parmesan cheese, stirring until fully melted and the sauce thickens., Return the chicken thighs to the skillet, skin-side up, and pour the garlic Parmesan sauce over the chicken., Arrange the boiled potatoes around the chicken in the skillet., Transfer the skillet to the oven and bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F (74°C)., Remove from the oven and let it rest for a few minutes before serving.