Season the Chicken: In a medium mixing bowl, add the cubed chicken. Sprinkle with paprika, oregano, salt, and pepper. Toss well until every piece is evenly coated.

Sear the Chicken: Heat the olive oil and 1 tbsp of butter in a large frying pan over medium-high heat. Once the butter is melted and foaming, add the chicken to the pan in a single layer. Don't overcrowd it; cook in two batches if needed.

Cook Until Golden: Cook the chicken for 3-4 minutes on each side, until it's golden brown and cooked through. I find that turning the pieces with tongs works best for even cooking. Once cooked, remove the chicken from the pan and set it aside on a plate. The internal temperature should be 74°C (165°F) according to the Food Standards Agency.

Sauté the Garlic: Reduce the heat to medium-low. Add the remaining 1 tbsp of butter to the same pan. Once melted, add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to let it brown or it will taste bitter.

Deglaze the Pan: Pour in the white wine (or 60ml of chicken stock) to deglaze the pan. Use a wooden spoon to gently scrape up all the browned bits stuck to the bottom of the pan – this is where so much flavour is hiding! Let it bubble and reduce by about half, which should take about 2 minutes.

Build the Sauce: Pour in the 250ml of chicken stock and bring it to a gentle simmer. Then, reduce the heat to low and stir in the double cream and freshly grated Parmesan cheese. Stir continuously until the cheese is completely melted and the sauce is smooth.

Combine and Simmer: Return the cooked chicken bites to the pan. Stir to coat them in the creamy garlic sauce. Let everything simmer gently on low heat for 2-3 minutes, allowing the chicken to absorb some of the sauce's flavour. The sauce will thicken slightly as it simmers.

Finish and Serve: Turn off the heat. Stir in the freshly chopped parsley and a small squeeze of lemon juice, if using, to brighten the flavours. Serve immediately.