1. Pat dry chicken breasts with a paper towel. Ensure the chicken breasts are relatively the same thickness; if not, you may need to pound the thicker part with a meat mallet for even cooking. Score each piece with a crosshatch pattern, making cuts along and across each breast, being careful not to cut all the way through.

2. Season both sides of the pieces of chicken with paprika, onion powder, garlic powder, salt, and black pepper.

3. In a small bowl, combine avocado mayo, ketchup, rice vinegar, maple syrup, paprika, and garlic powder to make the sauce. Stir well. If the sauce is too thick, add a Tablespoon of water and stir again.


4. Heat avocado oil in a large skillet over medium-high heat. Add the chicken breasts to the hot oil, lower temperature and cook over medium heat for 5-7 minutes per side, until golden brown and cooked through. Frying times may vary depending on the thickness of the chicken pieces. Ensure the internal temperature reaches at least 165°F (74°C) in the thickest part, as measured by a meat thermometer. 


5. Once cooked, turn off the heat. Spoon some sauce over each chicken breast, then use a brush to evenly spread it.

Cover the skillet with a lid for 1 minute to allow the sauce to warm up and the flavors to meld. Garnish with chopped fresh parsley, if desired. For best results serve immediately with the rest of the delicious sauce for dipping.