Heat olive oil in a large frying pan over medium heat.

Saute sliced onion, sliced red pepper, smoked paprika, minced garlic, and chili flakes (optional) for 2-3 minutes, until onion is tender.

Dust halved chicken thighs in seasoned flour.

Add chicken to the pan and cook, stirring, for 3-5 minutes, until golden brown.

Add chicken stock and sherry to the pan.

Simmer, covered, for 10 minutes.

Remove lid and simmer for another 8-10 minutes, until the sauce is reduced by half.

Meanwhile, to make the saffron rice, heat olive oil in a large saucepan over high heat.

Saute chopped spring onions for 1-2 minutes.

Add long-grain rice and stir to coat in oil.

Add chicken stock and saffron threads.

Bring to a boil, then reduce heat to very low and simmer, tightly covered, for 10 minutes.

Remove from heat and set aside, covered, for 5 minutes.

Fold sour cream and green olives into the chicken mixture.

Season to taste with salt and pepper.

Simmer gently for 2-3 minutes.

Sprinkle with chopped parsley.

Serve the chicken and rice with lemon wedges.