In a large skillet, heat the olive oil over medium-high heat.

Season the chicken pieces with garlic powder, onion powder, smoked paprika, salt, and pepper.

Add the seasoned chicken to the skillet and cook until golden brown and cooked through, about 6-8 minutes.

Reduce the heat to medium and add the butter to the skillet, allowing it to melt.

Stir in the heavy cream and chicken broth, mixing well to combine.

Let the sauce simmer for about 2-3 minutes until slightly thickened.

Serve the butter chicken over cooked rice and garnish with chopped parsley.