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Whisk together flour, salt, lemon-pepper seasoning, and garlic powder in a large bowl until combined. Add chicken pieces, and gently toss until evenly coated.
Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high; swirl to coat. Once oil is shimmering, add half of the chicken pieces; cook, undisturbed, until browned, 3 to 4 minutes. Flip chicken pieces, and cook until browned and pieces are cooked through, 2 to 3 minutes more. Remove chicken from skillet, and transfer to a bowl. Repeat process with remaining 1 tablespoon oil and chicken pieces.
Do not wipe skillet clean. Reduce heat in skillet to medium. Add garlic; cook, stirring constantly, until fragrant and lightly golden brown, 20 to 30 seconds.
Pour chicken stock into skillet, scraping up any browned bits from bottom of skillet using a wooden spoon. Cook, stirring occasionally, until liquid is slightly reduced, about 1 minute.
Add butter, 1 piece at a time, and stir until completely melted before adding next piece. Immediately remove skillet from heat. Pour sauce over chicken in bowl, and toss to coat. Garnish with parsley; serve immediately with lemon wedges.