Season the Chicken:

o In a large bowl, combine the chicken chunks with salt, pepper, and onion powder. Toss well to ensure the chicken is evenly coated with the seasoning.

Cook the Chicken Bites:

o Heat ¼ cup of butter and 1 teaspoon of olive oil in a large skillet over medium-high heat.

o Add the seasoned chicken bites to the skillet and cook for 5-7 minutes, or until the chicken is golden and cooked through. Stir occasionally to brown the chicken evenly on all sides.

o Add 1 teaspoon of minced garlic and Italian seasoning (or Herbes de Provence) to the skillet and cook for an additional 1-2 minutes, until fragrant. If using, add the hot sauce at this point.

o Remove the chicken bites from the skillet and set them aside on a plate, leaving the garlic butter sauce in the skillet.

Cook the Asparagus:

o In the same skillet, add the remaining ¼ cup of butter. Once melted, add the remaining 1 teaspoon of minced garlic and sauté for 1 minute until fragrant.

o Add the trimmed asparagus to the skillet and sauté for 4-5 minutes, or until the asparagus is tender-crisp. Stir occasionally to ensure even cooking.

Make the Lemon Garlic Sauce:

o Pour the low-sodium chicken broth into the skillet with the asparagus, and add the juice of ½ lemon. Stir to combine and simmer for 2-3 minutes until the sauce is slightly reduced and the asparagus is tender.

o Return the chicken bites to the skillet and toss them in the lemon garlic sauce, cooking for another 1-2 minutes until everything is heated through.

Serve:

o Transfer the chicken bites and asparagus to a serving platter. Garnish with minced parsley, crushed red chili pepper flakes (if using), and slices of lemon.

o Serve immediately with your favorite side dishes, such as rice, pasta, or a fresh salad.