Step 1: Season and Sear the Chicken

1. Season the Chicken: In a small bowl, combine turmeric, smoked paprika, garlic powder, salt, and black pepper. Rub this mixture evenly over both sides of the chicken breasts.
2. Heat the Skillet: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
3. Sear the Chicken: Add the chicken breasts to the skillet and cook for 4-5 minutes per side, or until golden brown and nearly cooked through (internal temperature should reach about 160°F). Remove the chicken from the skillet and set aside.

Step 2: Sauté the Aromatics

1. In the same skillet, add 1 tablespoon of olive oil (or butter). Reduce the heat to medium.
2. Add the minced garlic and chopped onion. Sauté for 2-3 minutes, stirring frequently, until fragrant and translucent.

Step 3: Build the Sauce

1. Stir in the turmeric, cumin, smoked paprika, and red pepper flakes (if using). Cook for 30 seconds to toast the spices and enhance their flavor.
2. Pour in the chicken broth and stir to deglaze the pan, scraping up any browned bits for added flavor.
3. Reduce the heat to low and whisk in the heavy cream, Dijon mustard, and honey. Simmer the sauce for 2-3 minutes, allowing it to thicken slightly. Taste and adjust seasoning with salt and black pepper as needed.

Step 4: Return the Chicken to the Skillet

1. Return the seared chicken breasts to the skillet, nestling them into the creamy turmeric sauce.
2. Spoon the sauce over the chicken and simmer gently for 5-7 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F).

Step 5: Garnish and Serve

1. Remove the skillet from heat and sprinkle the dish with fresh parsley or cilantro.
2. Serve the chicken with the sauce spooned over it, accompanied by rice, mashed potatoes, or crusty bread. Add lemon wedges on the side for an optional burst of brightness.