In a large skillet, heat the olive oil over medium heat. Add the onions and saute briefly until tender. Add the chicken and garlic, paprika, salt, pepper and cayenne; saute until the chicken has browned. Add one up of the chicken broth and increase the heat to high. Bring to a simmer and cook until the chicken is cooked through. With a slotted spoon, remove chicken and set aside.

Reduce heat to low. In a small bowl, whisk together the flour and sour cream. Add sour cream mixture to the pan, whisking well to avoid clumps. Return the mixture to a simmer and continue to whisk until very thick. Add chicken back in pot; add in frozen peas and stir well. Keep over low heat while making the dumplings. (Note: adding the peas at the last minute, still frozen, will allow them to heat/cook through without them getting mushy. HATE mushy peas!)

To make the dumplings, pour the remaining (approx 3 cups) of broth into a separate pot and bring to a boil.

In a bowl, combine flour, baking powder and salt. Using your fingertips, cut the butter into the mixture, working until it has been incorporated. Add milk and stir until a dough forms.

On a floured surface, roll dough to 1/8 inch thick. Using a knife, pastry cutter or pizza cutter, cut dough into small squares. Drop dough squares into boiling broth and cook for about five minutes or until the dumplings float. Drain and add cooked dumplings to the chicken paprika. Stir to combine and serve.