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Slice the chicken breasts lengthwise into even cutlets. Season with paprika, garlic powder, salt, and black pepper.
Heat a little olive oil in a skillet over medium-high heat. Cook the chicken for 4–5 minutes per side, or until golden and cooked through to 165°F (74°C). Rest briefly, then slice into strips.
Mix the softened butter with garlic, parsley, and a pinch of salt.
For the sauce, sauté the onion for 1–2 minutes until softened. Add the garlic and cook for another 30–60 seconds.
Stir in the heavy cream, chicken broth, Parmesan, oregano, paprika, chili flakes, sun-dried tomatoes, salt, and black pepper. Simmer for 3–4 minutes until slightly thickened.
Spread the garlic butter over the cut side of the bread, followed by a layer of Marry-Me sauce.
Sprinkle with mozzarella, arrange the sliced chicken over the top, and drizzle with a little more sauce. Reserve the remaining sauce for dipping.
Air fryer: Cook at 355°F (180°C) for 7–9 minutes.
Oven: Bake at 375°F (190°C) for about 20 minutes, until the cheese is melted and bubbly.
Rest for 1–2 minutes, finish with fresh parsley, and serve with the extra sauce.