Pat the chicken cutlets thoroughly dry with paper towels. Season both sides evenly with sea salt, black pepper, and garlic powder. Lightly dust each cutlet with flour, shaking off any excess.

Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large 12-inch heavy-bottomed skillet or cast iron pan over medium-high heat until shimmering. Add the cutlets in a single layer and sear undisturbed for 4 to 5 minutes per side until deeply golden and cooked through to 165°F (74°C). Transfer cutlets to a warm plate and tent with foil.

Lower the skillet heat to medium. Add minced garlic to the residual pan drippings and sauté for 45 to 60 seconds until fragrant, taking care not to scorch.

Pour in the chicken bone broth and fresh lemon juice, using a wooden spoon to firmly scrape up the delicious browned bits (fond) stuck to the bottom of the skillet.

Pour in the heavy cream and fresh thyme. Simmer gently over medium-low heat for 3 to 4 minutes until the sauce reduces slightly and turns glossy and velvety.

Remove skillet from direct heat. Stir in the remaining 2 tablespoons of cold unsalted butter, lemon zest, and fresh parsley, swirling until emulsified into a silky glaze. Return the golden chicken cutlets and lemon slices to the skillet, spooning the warm lemon herb cream generously over each cutlet. Serve immediately.