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Pound chicken to an even ¼ inch thickness, then cut into 2-3" pieces. Rub with olive oil on all sides then season well on all sides. Allow chicken to sit for 10-15 minutes at room temp to remove the chill from the fridge.
Peel potatoes and quarter them. Place them in a bowl of cold water for 10 minutes to remove the excess starch. Drain, then place them in a pot of salted water and boil them until fork tender while you cook the chicken.
In a large skillet over medium heat, cook chicken pieces undisturbed for about 3-4 minutes, flipping once. Continue cooking for another minute, then reduce heat to low. Add butter and minced garlic, saute until fragrant. Toss chicken in the garlic butter and coat on all sides. Remove and keep warm.
In the same pan, add more butter and garlic. Saute until fragrant. Slowly whisk in the heavy cream and simmer to reduce. Meanwhile, mash potatoes with butter, cream, and cheese. Season to taste. Add red pepper flakes, scallions, and parmesan to the sauce. Whisk until thickened, remove from heat, and stir in lemon juice. Serve chicken over mashed potatoes and spoon over the creamy pan gravy.