1. Begin by heating 1 tablespoon of butter in a large skillet over medium heat. Add the cubed chicken pieces and sear them until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.

2. In the same skillet, melt the remaining butter over medium heat. Add the diced onions and sauté them until they become translucent, about 3-5 minutes.

3. To the sautéed onions, add the garlic powder, paprika, salt, pepper, and dried thyme. Stir to combine the spices, then pour in the chicken broth and let the mixture simmer for 2 minutes, allowing the flavors to meld.

4. Reduce the heat to low and slowly stir in the heavy cream or half-and-half. Let the sauce gently simmer, stirring occasionally, until it begins to thicken, about 3-5 minutes.

5. Return the seared chicken pieces to the skillet and gently toss them in the creamy sauce. Allow the dish to cook for an additional 3-5 minutes, or until the chicken is heated through and the sauce has reached your desired consistency.