Pat chicken breasts dry and coat all over with a mix of 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp onion powder.

In a small saucepan over medium-low heat, stir together 3/4 cup barbecue sauce, 2 tbsp brown sugar, 1 tbsp apple cider vinegar, 1 tsp chipotle hot sauce, and 1/2 tsp Worcestershire sauce for 3 minutes until the sugar dissolves. Remove from heat.

Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat, then sear chicken 4 minutes on the first side and 3 minutes on the second.

Brush the tops of the chicken with glaze, transfer the skillet to a 400°F (200°C) oven, and bake 18 to 20 minutes, brushing on a second coat of glaze at the 10-minute mark, until internal temperature reaches 165°F (74°C).

Rest chicken in the pan for 5 minutes, then transfer to plates, spoon pan glaze over the top, and garnish with fresh parsley.