Preheat the pellet grill to 185°F (85°C) on its super-smoke setting.

Coat the chicken thighs and drumsticks with 2 tablespoons olive oil.

Season the chicken with 1 teaspoon sea salt and cracked black pepper.

Smoke the seasoned chicken on the pellet grill for 60 minutes.

Remove the chicken and raise the pellet grill temperature to 400°F (205°C).

Heat the remaining 1 tablespoon olive oil and butter in the large deep pan over medium heat.

Brown the smoked chicken on both sides for 8 to 10 minutes.

Transfer the browned chicken to a plate.

Add the white onion, red bell pepper, and a pinch of sea salt to the pan.

Cook the vegetables for 5 to 7 minutes until softened.

Add the garlic and tomato paste to the softened vegetables.

Cook the garlic and tomato paste for 2 minutes.

Remove the pan from the heat and stir in the Hungarian paprika.

Return the pan to medium heat and stir in the all-purpose flour.

Cook the flour mixture for 3 minutes while stirring constantly.

Stir the crushed tomatoes and chicken stock into the pan.

Season the sauce with a pinch of sea salt and nestle in the chicken.

Transfer the pan to the pellet grill and cook for 25 to 30 minutes.

Check that the chicken reaches 165°F (74°C) with a meat probe.

Transfer the cooked chicken to a plate and stir sour cream into the sauce.

Return the chicken to the sauce and add the flat-leaf parsley.

Add cracked black pepper and toss the chicken until coated.

Whisk the eggs and water in the mixing bowl until smooth.

Whisk 1 teaspoon sea salt into the egg mixture.

Whisk in the all-purpose flour for dumplings until a sticky dough forms.

Bring a large pot of salted water to a boil.

Spoon small pieces of dumpling dough into the boiling water in batches.

Cook each batch of dumplings for 4 minutes and lift them out with a slotted spoon.

Serve the chicken over the dumplings and spoon over the paprika sauce.

Garnish with flat-leaf parsley and cracked black pepper.