Prepare Chicken: Place chicken breasts between two sheets of plastic wrap. Pound to an even 1/2-inch thickness. Season both sides generously with half of the salt and pepper.

Set Up Breading Station: Arrange three shallow dishes. In the first, place the flour. In the second, whisk the eggs until smooth. In the third, combine Panko breadcrumbs, grated Parmesan, garlic powder, and the remaining salt and pepper.

Bread Chicken: Working one at a time, dredge a chicken cutlet in flour, shaking off excess. Dip into the egg wash, allowing excess to drip off, then press firmly into the Panko-Parmesan mixture to coat completely. Set aside on a clean plate.

Fry Chicken: Heat avocado oil and 2 tablespoons of butter in a large skillet over medium-high heat. Once shimmering, carefully add two chicken cutlets. Fry for 3-4 minutes per side until golden brown and cooked through. Transfer to a wire rack. Repeat with remaining chicken.

Make Garlic Sauce: Reduce heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Add minced garlic and sauté for 30-60 seconds until fragrant, being careful not to burn it.

Finish Sauce: Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Simmer for 1 minute. Stir in the heavy cream, bring to a gentle simmer, and cook for 3-4 minutes until the sauce thickens slightly. Season with additional salt and pepper to taste.

Serve: Slice the crispy chicken and arrange on plates. Drizzle generously with the dreamy garlic sauce and garnish with fresh chives before serving immediately.