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Pat 1 ½ pounds chopped boneless, skinless chicken breasts dry with paper towels.
Stir 2 teaspoons paprika, 1 ¼ teaspoons kosher salt, 1 ¼ teaspoons garlic powder, and ¼ teaspoon black pepper together in a small bowl until combined.
Sprinkle over the chicken and toss to coat.
Melt 2 tablespoons of the unsalted butter in a large cast iron or stainless steel skillet over medium heat.
Add half of the chicken in a single layer. Cook until golden-brown and the chicken easily releases from the bottom of the pan, about 4 minutes.
Toss and cook until golden-brown on the second side, about 2 minutes more. (Some pieces might not be cooked through.)
Transfer the chicken to a plate.
Melt 1 tablespoon of the unsalted butter in the skillet and repeat cooking the remaining chicken on its first side.
Flip the chicken, then return all of the chicken and any accumulated juices on the plate to the skillet.
Add the remaining 1 tablespoon unsalted butter, ¼ cup hot honey, and 2 teaspoons apple cider vinegar.
Cook until the butter melts and the sauce is reduced by half, glossy, and coats the chicken, 3 to 4 minutes.
Remove the skillet from the heat.
Garnish with finely chopped fresh parsley and red pepper flakes if desired.