Cook chicken: Season the chicken with salt and pepper. In a skillet, melt the butter over medium heat. Next, add in the chicken strips and cook on each side. Once cooked remove from the skillet.
Make sauce: Using the same skillet, add in the garlic, red pepper flakes, smoked paprika and hot sauce. Saute for 30 seconds until the garlic is aromatic. Finally, deglaze the skillet with the chicken broth and bring to a simmer.
Finish dish: Add the chicken back into the skillet of sauce and give it a little toss so each piece of chicken is touched with sauce. Remove from heat, garnish with parsley, lemon wedges and serve at desired temperature!
This garlic butter chicken will last in the fridge up to 3 days if wrapped well or stored in an airtight container. To extend the shelf life, I recommend freezing it, wrapped well or in an airtight container, and it will last anywhere from 4 - 6 months.