Pat the chicken breasts dry with paper towels. If chicken breasts are very thick, carefully slice them horizontally to create two thinner cutlets from each, resulting in 4 pieces.

In a small bowl, combine smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.

Rub the seasoning mixture evenly over both sides of the chicken cutlets.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Once hot, add the seasoned chicken cutlets to the skillet. Sear for 3-4 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F/74°C). Cook in batches if necessary to avoid overcrowding the pan.

Remove the chicken from the skillet and set aside on a plate, loosely tented with foil to keep warm.

Reduce the heat to medium. Add another tablespoon of olive oil to the same skillet (do not clean it, the browned bits add flavor).

Add the minced shallot and cook for 2-3 minutes until softened. Add the minced garlic and red pepper flakes, cooking for another minute until fragrant, being careful not to burn the garlic.

Deglaze the pan by pouring in the red wine (or 1/2 cup chicken broth if not using wine), scraping up any browned bits from the bottom of the skillet with a wooden spoon. Let it simmer for 2 minutes until slightly reduced.

In a small bowl, whisk together the 1 tablespoon of all-purpose flour with the remaining 1/2 cup chicken broth until smooth. This slurry will help thicken the sauce.

Stir in the crushed tomatoes, hot sauce, dried oregano, and dried basil into the skillet. Bring the sauce to a gentle simmer.

Pour in the flour-broth slurry, whisking constantly to prevent lumps. Continue to simmer for 5-7 minutes, stirring occasionally, until the sauce has thickened to your desired consistency.

Remove the skillet from the heat. Stir in the butter until melted and fully incorporated, which will add richness and gloss to the sauce. Taste and adjust seasoning with salt and pepper as needed. Add more hot sauce or red pepper flakes if you prefer more heat.

Return the seared chicken cutlets to the skillet, nestling them into the Diablo sauce. Allow them to heat through for 1-2 minutes.

Garnish with fresh chopped parsley and serve immediately. This dish pairs wonderfully with pasta, rice, polenta, or crusty bread for soaking up the delicious sauce.