Combine the smoked paprika, chili powder, Italian seasoning, onion powder, garlic powder, garlic salt, and black pepper in a small bowl. Set aside 1 teaspoon of this mixture for the sauce, which will add depth to the final glaze. This two-part seasoning approach ensures the chicken gets bold blackened flavor while the sauce gets a complementary spice note without overwhelming it.

Toss the chicken breast chunks with the spice blend (minus the reserved teaspoon) until well coated. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned chicken and sear for 3 minutes without stirring—this creates a flavorful crust. Flip the pieces and cook for another 3-4 minutes until the chicken is cooked through. Transfer the chicken to a plate.

Add the remaining 1 1/2 tablespoons of olive oil to the same skillet over medium-high heat. Add the halved brussels sprouts, cut-side down, along with the reserved 1 teaspoon of spice blend. Let them cook undisturbed for 5-6 minutes, allowing the flat sides to caramelize and brown. This concentrated cooking builds deep, nutty flavors. Once they have good color and are tender-crisp, transfer them to the plate with the chicken.

Lower the heat to medium and pour the chicken broth into the skillet, scraping up any browned bits from the bottom—this builds incredible depth. Stir in the minced garlic and cook for about 30 seconds until fragrant. I like to add the hot sauce early so it can meld with the broth rather than just sitting on top. Add the monk fruit powder and hot sauce, stirring until combined.

Let the sauce simmer gently for 3-4 minutes until it reduces by about half—this concentrates the flavors and creates a glossy glaze. Remove from heat and stir in the unsalted butter and fresh lemon juice. The lemon juice brightens everything without being obvious, cutting through the richness and balancing the heat.

Return the seared chicken and roasted brussels sprouts from Step 3 back to the skillet with the sauce. Toss everything together gently to coat, cooking for 3-4 minutes over medium heat until warmed through and the flavors meld. The final dish should have a beautiful, glossy coating with tender chicken and caramelized sprouts.