Set a large non-stick skillet over medium heat. When hot, add the olive oil.
Meanwhile, place the cut chicken into a bowl. Season with garlic powder, onion powder, salt, pepper, paprika, and cayenne; toss to combine.
Place the chicken in the hot pan and brown, about 2-5 minutes on each side.
Add the mushrooms and cook until brown, about 4 minutes. Add the shallot, onion, and garlic and stir occasionally until they are soft and translucent.
Pour in the wine and cook for 1 minute, then add the butter and flour. Whisk continuously, taking care not to burn. SLOWLY add the chicken stock, whisking to create a smooth sauce. Add the Worcestershire, thyme, salt, pepper, and paprika. Bring to a simmer, reduce heat, and allow the sauce to thicken, about 5-8 minutes. Gradually whisk in the sour cream.
Remove from the heat and serve over cooked rice. Garnish with additional thyme or sour cream, if desired.