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Preheat the oven to 450°F. Line a large baking sheet with parchment paper or lightly grease it with oil.
Spread the chicken pieces on the baking sheet. Season with smoked paprika, onion powder, garlic powder, salt, and black pepper. Toss until evenly coated.
Sprinkle the flour and grated Parmesan over the chicken and toss again so each piece is lightly coated. Drizzle with olive oil, mix well, and arrange in a single layer.
Bake for 15 to 20 minutes, stirring halfway through, until the chicken is cooked through and lightly golden on the edges.
While the chicken bakes, melt the butter in a large skillet over medium heat. Cook until lightly golden and fragrant, about 3 minutes.
Add the grated garlic and cook briefly, about 20 seconds, just until aromatic.
Slowly whisk in the heavy cream, then add the Parmesan, Asiago, and cayenne pepper if using. Season with salt and black pepper.
Reduce the heat to medium-low and simmer for 3 to 5 minutes, whisking often, until the sauce is smooth and slightly thickened.
Add the baked chicken to the skillet and gently toss until all pieces are well coated in the creamy sauce.
Sprinkle with fresh parsley and serve hot.