In a Dutch oven add 2 tablespoons of vegetable oil on medium high heat.  Dredge chicken in flour. Add chicken to Dutch oven and sear until caramelized (in 2 batches). Remove chicken and add onions, garlic, celery, and carrots. Sweat for 5 minutes then add parsley, thyme, paprika, dill, salt & pepper. Mix in corn, peas and sweet potato. Add chicken back to Dutch oven.  Add stock and starch slurry (mixture of cornstarch and water) and bring to a boil and let simmer for 10 minutes.    While simmering make the dough: In a bowl add flour, salt, baking powder. Cut in butter, add milk and mix until combined (Do not overmix).   Cut the heat and scoop balls of dough on top of the stew. (about 8). Cover and cook in oven at 375 for 30 minutes, leaving uncovered on broil for the last five minutes. (Oil the inside of the Dutch oven lid to avoid the dumplings from sticking to the top.) Serve with pickled beets and hot sauce.