Heat oil in a skillet or frying pan. Place chicken thighs in a single layer, sprinkle some salt and cook for 5-6 min. Then flip the chicken and cook on the other side for another 5-6 mins. Once done take them out and keep aside.
In the same pan, using the leftover oil add chopped garlic and onion to it and sauté for 2-3 min or until translucent.
Then add chopped tomatoes and cook for 5-6 min or until they soften and give a sauce-like consistency. If necessary, add some chicken stock or water.
Now add dried oregano, paprika, and pine nuts. Mix well.
Add back the cooked chicken thighs and mix well to coat the chicken with sauce.
Finally, sprinkle some grated parmesan cheese, garnish with fresh basil and serve warm.