For the Base:

1. In a large pot, heat the oil and butter together over medium-high heat. Season the chicken on both sides with salt and pepper.
2. Add the chicken thighs to the pan and cook for 5 minutes per side, or until a golden crust develops and the chicken cooks through. While the chicken is cooking, chop all your veggies.
3. Remove the chicken from the pan, place on a plate, and set aside.
4. Lower the heat to medium and add the onion, carrots, celery, garlic, turmeric, and red pepper flakes to the pan. Season with salt and pepper. Cook, scraping up any brown bits on the bottom of the pan, until the veggies are tender, about 5 minutes.
5. Add the flour to the pan and stir until all the veggies are evenly coated in the flour. Cook for a few minutes, stirring constantly, or until the flour starts to turn golden brown.
6. Slowly stream in the chicken stock, stirring constantly and scraping up anything on the bottom and sides of the pan.
7. Bring the mixture to a simmer. Meanwhile, shred your chicken and add it back to the pot once the broth is simmering.
8. Cook for about 15 minutes, stirring occasionally. At this point, you can mix up your dumpling dough.
9. Add in the half-and-half, corn, and peas and stir to combine. Season the mixture, to taste, with salt and pepper. Discard the thyme sprigs.

For the Dumplings:

1. Whisk together the flour, baking powder, and salt in a large bowl.
2. Whisk together the eggs, milk, and yogurt in a large measuring cup. Stir the milk mixture into the flour mixture until just combined.
3. Once the chicken base has thickened up some, carefully dollop large spoonfuls of the dumpling dough all over the surface of the chicken base.
4. Cover the pot and cook for 10 minutes. Uncover, flip the dumplings over, and cook uncovered for another 5 minutes.
5. The dish is ready when the dumplings are puffed and cooked through and the base has thickened up and is creamy.
6. Serve hot and garnished with fresh parsley or chives.