In a large pot, heat olive oil over medium heat. Add diced onions and minced garlic, sautéing until softened and fragrant.
Add diced chicken to the pot and cook until browned on all sides.
Incorporate diced potatoes, corn kernels, chicken broth, thyme, paprika, salt, and pepper into the pot. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender.
Pour in the fat-free half-and-half, stirring to combine. Simmer for an additional 5-10 minutes to allow the flavors to meld.
Adjust seasoning if needed and serve the chowder hot, garnished with fresh parsley.
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