Season the chicken: Place the chicken in a mixing bowl. Add all the seasonings and gently massage it. Set aside.

Chop the vegetables: Thinly slice the button mushrooms. (You can also cut them in half or quarters for a bit more texture.) Finely chop the garlic cloves, finely dice the onion, and thinly slice the green onions, separating the whites and greens.

Make the sauce: In a small container, combine all the sauce ingredients and mix well. (If you want to make it less spicy, you can skip the chili pepper flakes or reduce the chili paste.)

In a large pan, heat 1 tablespoon of olive oil over medium-high heat. Once it gets nice and hot, place the chicken skin-side down in a single layer and sear for 2 minutes or until the bottom turns golden brown.

Flip and sear the other side for another 4 to 5 minutes or until fully cooked. Remove from the pan and set aside.

In the same pan, add the garlic, onion, and white parts of the green onions. Sauté for 1 minute or until fragrant. Add 1 tablespoon of unsalted butter, the mushrooms, and a pinch of salt. Stir-fry for 5 minutes, or until the mushrooms turn golden brown.

Pour in the sauce and sauté for 1 minute. Add the heavy cream and stir. Once it starts to bubble, reduce the heat to medium-low and gently simmer for 5 minutes.

Stir in 1 cup of freshly grated Parmigiano-Reggiano and a pinch of black pepper. Let it simmer for 1 more minute, or until everything is well combined. Taste and season with a bit more salt if needed.

Add the chicken and its juices back into the pan and toss to coat in the sauce. Finish with the green onions and serve. Enjoy!