Season chicken thighs or breasts with paprika, salt, and pepper. Heat olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes on each side until golden brown. Set aside.

In the same skillet, melt butter, add minced garlic and sauté. Pour in chicken broth and heavy cream, stir and add Dijon mustard, thyme, parsley, and oregano. Simmer for about 5 minutes until sauce thickens.

Return chicken to skillet with the sauce, ensuring each piece is coated. Simmer for 5-7 minutes until chicken is cooked through.

Peel and chop potatoes, boil in salted water until fork-tender. Drain and mash with butter, warm milk, salt, and nutmeg until creamy.

Steam baby carrots until tender. In a saucepan, melt butter with honey or brown sugar, toss in steamed carrots to glaze.

To serve, place mashed potatoes on a plate, add glazed carrots, and top with the chicken and herb cream sauce.