Prepare the Chicken and Coating: Pat the cubed chicken pieces completely dry with a paper towel. This is a crucial step for getting a crispy coating. In a medium-sized bowl, combine the plain flour, grated Parmesan, garlic powder, onion powder, salt, and black pepper. Mix well.

Coat the Chicken: Add the dry chicken pieces to the flour mixture. Toss everything together until each piece of chicken is evenly and generously coated. Gently press the coating onto the chicken to help it adhere.

Heat the Pan: Place a large frying pan over a medium-high heat and add the olive oil. Allow the oil to get hot – it should shimmer slightly.

Cook the Chicken (First Sear): Carefully place the coated chicken pieces in the hot pan in a single layer. It's important not to overcrowd the pan, so cook in two batches if necessary. Let the chicken cook undisturbed for 4-5 minutes, until the bottom is a deep golden brown.

Flip and Continue Cooking: Flip the chicken pieces over and cook for another 4-5 minutes on the other side, until golden brown and cooked through. The internal temperature should reach 74°C (165°F). You can check the official FSA guidelines for safely cooking chicken. Remove the chicken from the pan and set it aside on a plate for a moment.

Make the Garlic Butter Sauce: Reduce the heat to medium-low. Add the unsalted butter to the same pan. Once it has melted, add the minced fresh garlic and cook for about 30-60 seconds, stirring constantly, until it's fragrant. Be careful not to let the garlic burn.

Combine and Finish: Return the cooked chicken bites to the pan. Add the freshly chopped parsley and the optional lemon juice. Toss everything together for about a minute until the chicken is coated in the glossy garlic butter sauce. What works best for me is to use a spatula to gently fold everything together to avoid knocking off the crispy coating.

Serve Immediately: Serve the garlic Parmesan chicken bites straight away while they are hot and at their crispiest.