1. Combine paprika and four on a plate; coat chicken with mixture.

2. Heat sunflower oil in a large skillet over high heat.

3. Add chicken to skillet and cook until golden brown on both sides.

4. Reduce heat; cook 20 minutes more, turning once or twice, until chicken is cooked through.

5. Stir corn kernels into cooled mashed potato and season to taste.

6. Using lightly floured hands, shape mixture into 12 round cakes, each about 2 inches in diameter.

7. When chicken is cooked, remove from skillet and keep warm.

8. Melt butter in skillet; cook corn cakes for 3 minutes each side or until golden and cooked through.

9. Combine sour cream and chives in a small bowl to make dip.

10. Serve chicken atop corn cakes with sour cream and chive dip.