Add the chicken breast over some paper towels and pat dry, then cut each one into 2-inch thick (5 cm) chunks and season with salt & pepper

Add the flour into a bowl, along with the garlic powder and 1/2 tsp (1.25 grams) paprika, season with salt & pepper and whisk together, then coat each piece of chicken in the flour, making sure to shake off any excess flour

Heat a large fry pan with a medium heat and add in the olive oil

After a couple of minutes, add in the pieces of chicken, all in a single layer, fry for 3 minutes per side, and then remove from the pan

Using the same pan with the same heat, add in the chopped onion and garlic, mix continuously, after 2 to 3 minutes and the onions are slightly translucent, add in 1 tsp (2.50 grams) paprika and the dried thyme, quickly mix together, then add in the white wine and bay leaves, mix, and then simmer

After 3 minutes, and the alcohol has been cooked off, add in the canned diced tomatoes and season with salt & pepper, mix together, then add the pieces of chicken back into the pan, all in a single layer, and gently flip each one so they're coated in all that goodness

Place a lid on the pan and lower it to a low heat, simmer for 10 minutes or until the chicken is fully cooked through, and you want to make sure to shake the pan once in a while

Once the chicken is fully cooked (at least 165F - 74C), remove the pan from the heat

Transfer the mixture into a large serving dish and top off with chopped parsley, enjoy!