Pat the chicken thighs dry with paper towels.
Heat a non-stick frying pan. Arrange the chicken thighs in a single layer, skin side down. Sprinkle with salt, garlic powder and cayenne powder. Cook over high heat until the skins are lightly browned. Flip to brown the opposite side.
Scoop out the chicken. Pour off the oil.
Return the chicken to the pan. Pour in the vinegar, soy sauce and mustard. Stir gently. Cover the pan tightly and let the chicken braise for 20 to 25 minutes.
Place the cream cheese in a microwavable bowl. Pour in the milk. Heat in the microwave on HIGH for 30 seconds. Stir to blend the cream cheese with the milk completely.
When the chicken is done, pour in the cream cheese mixture. Add the cheddar and havarti. Cover the pan and cook for another five minutes until the cheeses melt and form a pool of creamy sauce around the chicken thighs.
Sprinkle with more paprika and some snipped scallions before serving.