In a small bowl, mix together 1/2 cup Dijon, paprika, and a pinch of salt and pepper. Rub the mixture onto your chicken thighs and set aside.
Chop the bacon and add it to a large skillet over medium-high heat. Allow to become browned and crispy, and then removed with a slotted spoon to a plate lined with paper towels. Drain half the grease from the skillet.
To the skillet, add the chicken. Allow to cook for approximately 4-5 minutes per side, until browned. Remove from skillet and set aside with the bacon.
Pour the wine into the skillet and scrape up any golden bits with a wooden spoon. Add the remaining Dijon, whole grain mustard, and sour cream. Return the bacon and chicken to the skillet and top with sprigs of fresh thyme.
Reduce heat to low, cover the skillet, and allow to cook for 15-20 minutes, until the chicken is cooked through. Adjust seasoning with salt and pepper and serve immediately.