On a large plate or shallow bowl, whisk together 1/4 cup flour, 1/2 teaspoon paprika, 1/4 teaspoon salt and 1/8 teaspoon pepper. Half chicken horizontally, rinse and pat dry with paper towels then dredge each cutlet in the flour mixture. Set aside.

Add potatoes to a microwave safe dish and add 3 tablespoons water. Cover and microwave for 6 minutes.

Meanwhile, heat 2 tablespoons oil in a 12 inch skillet over medium high heat until very hot. Add chicken and cook until golden brown on bottom, about 3 minutes, flip, reduce heat to medium and continue to cook for 2-3 minutes or until completely cooked through. Transfer to plate.

To the now empty skillet, melt one tablespoon butter in 2 tablespoons olive oil over medium high heat. Add microwaved potatoes (without any remaining water) and shallots and saute for 2 minutes.

To make the sauce, add flour and garlic to the potatoes and cook for 2 more minutes. Turn heat to low and slowly whisk in chicken broth followed by paprika, cumin, oregano, salt and pepper. Bring to a boil then reduce to a simmer, stirring often, until sauce has thickened and potatoes are cooked through, approximately 5-7 minutes. If sauce thickens before potatoes are completely tender, stir in additional chicken broth.

When potatoes are tender and sauce has thickened, stir in chives and lemon juice. Add chicken to skillet and cook for 1 more minute to reheat chicken. Serve immediately, seasoning individual servings with additional salt and pepper and freshly squeezed lemon juice to taste.