Begin by cutting your boneless skinless chicken breasts or thighs into bite-sized pieces. In a large bowl, toss the chicken with olive oil, garlic powder, paprika, salt, and black pepper until evenly coated. Let the seasoned chicken sit while you prepare the grill.

Heat a grill pan or your outdoor grill to medium-high heat, aiming for about 375°F. Place the seasoned chicken pieces on the grill, cooking for 5–7 minutes on each side until golden brown and reaching an internal temperature of 165°F. Set aside to rest.

In a medium saucepan over medium heat, melt the unsalted butter. Stir in the minced garlic, sautéing for about 30 seconds until fragrant—be careful not to let it burn! Pour in the heavy cream, stirring continuously to combine.

Simmer the mixture for 2–3 minutes, and then gradually stir in the freshly grated Parmesan cheese, along with a pinch of salt and a dash of black pepper. The cheese will melt, creating a creamy base.

Add a tablespoon of lemon juice to balance the richness of the cream and cheese, stirring well to combine. Taste and adjust seasoning if necessary.

Toss the grilled chicken bites directly in the creamy garlic sauce or pour the sauce over the chicken on a serving platter. Finish with a sprinkle of chopped parsley before serving.