Slice the chicken breasts in half horizontally to make them thinner. Whisk the spices in a small bowl and season both sides of the chicken breast with garlic powder, paprika, oregano, salt & pepper.

Heat the oil in a large skillet over medium-high heat. Add the chicken to the skillet and cook for about 4-5 minutes per side or until cooked through. Remove the chicken to a plate.

To the same skillet, add the butter and chopped onion. Cook down the onions for 10-15 minutes on low-medium heat, stirring as needed, until they are softened and golden brown. Add the balsamic vinegar and honey and sauté for 1-2 minutes.

Turn up the heat to high, whisk in the chicken broth, and bring to a boil, then reduce the heat to low and pour in the heavy cream. Bring to a gentle simmer for 1-2 minutes or until slightly thickened. If the sauce is too thick whisk in more chicken broth.

Stir in the parmesan cheese and add the chicken back to the pan. Spoon some of the sauce onto the chicken without fully submerging the chicken in the sauce. Serve with a side of rice, pasta, mashed potatoes, or steamed vegetables.