1In a large bowl, toss the chicken, cream, vinegar and 1 tablespoon KC Butt Spice. Cover with plastic wrap and refrigerate for at least 4 or up to 24 hours.
2Preheat the air fryer to 375°F for 5 minutes; line a rimmed baking pan with aluminum foil. In a large bowl, stir the crushed pork rinds, chickpea flour, thyme, pepper and remaining 1 tablespoon KC Butt Spice. Add the chicken pieces, one at a time, to the pork rind mixture to coat and place on prepared pan.
3Preheat oven to 400°F. Sprinkle chicken with salt and pepper. In a large oven-safe skillet, cook chicken thighs, skin side down, over medium-high heat 8 minutes or until skin is crispy. Transfer the chicken thighs to a large plate.
4In the same skillet, cook the garlic and onion over medium heat 3 minutes or until very tender, stirring frequently. Add the paprika and Everything Rub, and cook 30 seconds, stirring constantly. Add the tomatoes with their juice and heat to a simmer. Add the chicken thighs, skin side up, and transfer skillet to oven. Roast the chicken 15 minutes or until a thermometer inserted into the chicken reaches 165°F.
6In a large sauce-pot, prepare noodles as label directs. Drain, return to the pot and toss with the butter. Cover to keep warm. Makes about 5 cups.
7Stir the sour cream into chicken mixture. Makes about 2 cups.
8Serve the chicken over noodles sprinkled with the parsley.