Begin by cutting the boneless chicken into bite-sized pieces and pat dry. Combine salt, black pepper, smoked paprika, and garlic powder, then sprinkle on chicken.

Heat a skillet over medium-high heat and add olive oil. Cook the chicken for 2-3 minutes until golden, then stir and cook until fully cooked through.

In the same skillet, reduce heat to medium and melt unsalted butter. Add minced garlic and sauté for 30 seconds. Pour in lemon juice and stir in Dijon mustard and red pepper flakes, simmering for 1-2 minutes.

Return the chicken to the skillet and toss with the cowboy butter sauce, cooking for an additional minute.

Serve hot on a platter drizzled with extra sauce and garnished with chopped parsley.