Pat the chicken breasts dry with paper towels. If they are uneven, pound them to an even 3/4-inch thickness to ensure they cook uniformly. In a small bowl, whisk together the paprika, garlic powder, onion powder, salt, and pepper. Season the chicken generously on all sides with this spice mix.

In a separate small bowl, prepare the honey mustard sauce. Whisk together the Dijon mustard, honey, apple cider vinegar, 1 tablespoon of olive oil, and minced garlic until smooth. Set aside.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the seasoned chicken breasts in the skillet. Cook for 5-7 minutes per side, without moving them, until golden brown and cooked through. The internal temperature should reach 165°F (74°C) on a meat thermometer. Remove the chicken from the skillet and set it aside on a plate.

Reduce the heat to medium-low. Pour the prepared honey mustard sauce into the same skillet. Use a wooden spoon or spatula to scrape up any flavorful browned bits (fond) from the bottom of the pan.

Bring the sauce to a gentle simmer and cook for 1-2 minutes, stirring occasionally, until it has thickened slightly.

Return the cooked chicken breasts to the skillet. Spoon the sauce over the chicken to coat it completely. Let it warm through in the sauce for about 1 minute.

Transfer the chicken to serving plates, spooning any extra sauce from the pan over the top. Garnish with fresh chopped parsley and serve immediately.