Prep chicken breasts by placing onto a sheet pan lined with foil. Drizzle with olive oil and use a brush to coat breasts (remove the skin from the breasts if you are not going to eat when cooked so that meat absorbs sauce). Season breasts with salt, 1 tsp. paprika each and black pepper.
Mix together ingredients for the sauce with a whisk. Pour 3/4 of the sauce over top of the chicken breasts reserving some for braising.
Roast chicken breasts for 20 minutes, then pour over remaining sauce over top. Bake another 20 minutes or until internal temperature reaches 160 degrees (they'll continue to cook as they rest). (40 minutes total)
Top with chopped thyme while hot. Let chicken rest for at least 5 minutes before slicing!