Creamy Caramelized Onion Chicken

Cut the chicken breasts in half horizontally - each piece should be about ¼ inch thick. Lightly salt chicken breasts on both sides.
2 chicken breasts
In a plate, add flour, garlic powder, smoked paprika, salt, and black pepper. Dip the chicken breasts in flour mixture and shake off excess flour.
¼ cup all purpose flour, ½ teaspoon garlic powder, ½ teaspoon smoked paprika, ½ teaspoon salt, Freshly cracked black pepper
In a large pan over medium heat, heat olive oil then add chicken breasts. Cook for about 4-5 mins per side until just cooked through. Transfer chicken to a plate.
1 tablespoon olive oil
In the same pan, add butter, sliced onions, sugar, and water. Cook the onions for about 15-20 mins, stirring occasionally, until softened and golden brown.
3 tablespoon butter, 1 large yellow onion, ½ teaspoon granulated sugar, 2 tablespoon water
Add garlic and chili oil and stir for about 30 seconds. Add chicken broth, heavy cream, parmesan cheese, pinch of salt (to taste) and bring to a simmer. Add back chicken breast, spoon sauce on top, and simmer the chicken in the sauce, covered, for 5 mins until chicken is cooked through and sauce is slightly thickened.
4 cloves garlic, 2 tablespoon chili oil, ¾ cup chicken broth, 1 cup heavy cream, ⅓ cup freshly grated parmesan cheese, Pinch of salt
Garnish with cilantro and more chili oil if desire. Serve chicken with a side of rice, potatoes, or veggies.
Chopped cilantro, Chili oil