Dry the chicken pieces with paper towels and season them generously with salt and pepper.
Warm the olive oil in a large skillet over medium-high heat and brown the chicken in portions, cooking until cooked through and golden, about 3 to 4 minutes each side; set aside.
Reduce the heat to medium and melt the butter in the same skillet, then add minced garlic and cook for 30 seconds until aromatic.
Mix in the Dijon mustard, lemon juice, lemon zest, red pepper flakes, smoked paprika, chopped parsley, and thyme, stirring well.
Put the chicken back into the pan, tossing to coat evenly with the sauce, and let it simmer for 1 to 2 minutes.
Sprinkle extra parsley on top and serve immediately alongside lemon wedges.