Prep the chicken: Cut the chicken into bite-sized pieces (roughly 3–4 cm). In a bowl, toss them with the flour, smoked paprika, garlic powder, salt, and pepper. The flour should cling lightly to each piece, creating a pale, dusty coating that will crisp up later.

Heat the skillet: Place a large, heavy-based skillet (cast iron is brilliant here) over medium-high heat. Add the olive oil and let it shimmer—you'll see tiny ripples on the surface and catch a faint, nutty aroma as it warms.

Brown the chicken in batches: Lay the chicken pieces in a single layer, leaving a little space between each. Listen for the immediate, satisfying sizzle. Cook for 4–5 minutes without moving them, until the underside turns a deep golden brown and releases easily from the pan. Flip and cook for another 3–4 minutes. The chicken should feel firm to the touch and smell wonderfully savoury. Transfer to a plate and repeat with the remaining chicken.

Make the garlic butter sauce: Reduce the heat to medium-low. Add the butter to the skillet. As it melts, it will foam gently and release a creamy, nutty scent. Stir in the minced garlic and thyme leaves. Let the garlic cook for about 1 minute—it should turn fragrant but not darken beyond pale gold. If it smells burnt, you've gone too far; start again with fresh butter.

Combine and simmer: Pour in the chicken stock and lemon juice, scraping the bottom of the skillet with a wooden spoon to lift any browned bits. The liquid will bubble and steam, and the skillet will release a complex, savoury aroma. Return the chicken to the pan, along with any juices on the plate. Let everything simmer gently for 5–7 minutes, until the sauce thickens slightly and clings to the chicken. The chicken should look glossy, and the sauce should coat the back of a spoon.

Finish with fresh herbs: Sprinkle the chopped parsley over the top. If you like a little heat, add the chilli flakes now. Stir gently, then let the pan rest off the heat for 2 minutes. The parsley will wilt slightly into the butter, brightening the colour and adding a fresh, grassy note.

Serve immediately: Spoon the chicken and all that glorious butter sauce into a warm serving dish. Garnish with a little extra parsley and a grind of black pepper. The sauce should be glossy, the chicken tender, and the garlic mellow but present.