In a large skillet, heat the olive oil over medium-high heat. Season the chicken pieces with salt and pepper, then add them to the skillet. Cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the corn, heavy cream, smoked paprika, and dried thyme. Bring the mixture to a gentle simmer and let it cook for about 5 minutes, allowing the flavors to meld.
Return the cooked chicken to the skillet and stir to combine. Cook for another 2-3 minutes until heated through.
Sprinkle the shredded cheddar cheese over the top and cover the skillet for 2-3 minutes, allowing the cheese to melt.
Remove from heat and garnish with fresh parsley before serving.