Preheat oven to 400 degrees.
In a small bowl, combine the granulated garlic, paprika, oregano, cumin, salt, and pepper.
Drizzle the chicken with olive oil and season on all sides with the spice mixture.
Bake the chicken for 20 minutes then flip the chicken over and cook for an additional 20 minutes.
Remove the chicken from the skillet and set aside.
Add the onions to the skillet and cook until translucent.
Stir in the garlic and red chili flakes.
Add the tomato paste and cook for 20 seconds.
Add the wine and let it reduce by half.
Add the tomato sauce and heavy cream.
Season the sauce with salt and pepper.
Place the chicken back in the skillet and cook until the chicken is fully cooked through and the sauce thickens.