1. Heat the oil in a Dutch oven or large, heavy-bottomed pot over medium-high heat. Add the chicken and a liberal pinch of salt and cook until browned, giving it an occasional stir to ensure it cooks evenly, 4 to 5 minutes. Add the onion, paprika, cumin, and another good pinch of salt to the browned chicken and continue cooking until the onions are translucent and aromatic, 3 to 4 minutes.