Start by patting the chicken thighs or breasts dry with a paper towel and then season them generously with paprika, salt, and pepper. Allow the seasoned chicken to sit for about 5 minutes while you prepare your skillet.

Heat 2 tablespoons of olive oil in a large, non-stick skillet over medium-high heat. Once the oil is shimmering, carefully add the seasoned chicken. Sear for 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, reduce the heat to medium and add 2 tablespoons of butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant.

Pour in 250 ml of chicken broth and 200 ml of heavy cream into the skillet, stirring to combine with the garlic butter. Add 1 teaspoon of Dijon mustard, dried thyme, parsley, and oregano.

Return the seared chicken to the skillet, ensuring it's submerged in the herb cream sauce. Let it simmer for an additional 5-10 minutes.

Fill a large pot with water and add peeled and quartered potatoes. Bring to a boil and cook for about 20 minutes until fork-tender. Drain the potatoes, add butter, warm milk, and season with salt and nutmeg. Mash until creamy.

In a separate pot, steam the baby carrots for about 10 minutes until tender. In a small saucepan, melt butter with honey or brown sugar and coat the cooked carrots.

To serve, place a scoop of mashed potatoes next to glazed carrots and top with chicken and herb cream sauce.