Blanch or steam the asparagus spears until tender-crisp, about 2-3 minutes. Immediately plunge into ice water to stop cooking and preserve color. Drain well and pat dry. Chop into 1-inch pieces.

In a medium bowl, combine softened cream cheese, grated Parmesan, minced garlic, chopped chives, chopped parsley, salt, and pepper. Mix until well combined. Gently fold in the chopped asparagus.

Pat chicken breasts dry. Lay each chicken breast flat on a cutting board. Carefully slice horizontally through the thickest part of each breast, almost all the way through, creating a pocket or butterfly shape. Open the chicken flat. If breasts are very thick, you can place them between two pieces of plastic wrap and pound lightly with a meat mallet to an even 1/2-inch thickness.

In a small bowl, combine 1 tbsp olive oil, smoked paprika, garlic powder, salt, and black pepper. Rub this mixture evenly over both sides of the butterflied chicken breasts.

Spoon about 2-3 tablespoons of the asparagus cream cheese mixture onto one half of each butterflied chicken breast. Fold the other half of the chicken over the filling to enclose it. Secure the edges with one or two toothpicks to keep the stuffing inside during cooking.

Heat 1 tbsp olive oil and 1 tbsp unsalted butter in a large oven-safe skillet (cast iron or stainless steel works well) over medium-high heat. Once the butter is melted and sizzling, carefully place the stuffed chicken breasts into the hot skillet. Do not overcrowd; cook in batches if necessary.

Sear for 4-5 minutes per side, until golden brown and a good crust has formed. Reduce heat to medium-low, cover the skillet, and continue cooking for another 8-10 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) using an instant-read thermometer.

Remove chicken from the skillet and let rest on a cutting board for 5 minutes before removing toothpicks and slicing. Serve immediately.