1-First, season the chicken chunks with 1 teaspoon salt, 1 teaspoon fresh cracked black pepper, and 2 teaspoons onion powder, then let it sit for a bit. Blanch the 2 bunches of asparagus in boiling water for 2 minutes, then transfer to ice water to stop cooking; drain and set aside. Next, melt 1/4 cup of the butter with 1 teaspoon olive oil in a large skillet over medium heat and stir-fry the seasoned chicken until golden brown on all sides.

2-Add 1 teaspoon minced garlic and 1 teaspoon Italian seasoning or Herbes de Provence to the chicken and cook until fragrant, about one minute. Remove the chicken from the skillet and set aside. In the same skillet, add the remaining 1 teaspoon minced garlic, deglaze with 1/2 cup low-sodium chicken broth, and simmer until reduced by half.

3-Then, add the remaining 1/4 cup butter, juice of 1/2 lemon, 1 tablespoon hot sauce (if using), and 1 tablespoon minced parsley, then stir to combine. Toss in the blanched asparagus and cook for 2 minutes to finish it off. Finally, return the chicken to the skillet, stir, and reheat for another minute before garnishing with 1 tablespoon minced parsley, crushed red chili pepper flakes (if using), and slices of lemon, then serve immediately.