In a mixing bowl, combine salt, black pepper, onion powder, Italian seasoning, and crushed red chili flakes. Cut chicken breasts into bite-sized pieces and coat them with the seasoning mix.

Bring a medium saucepan of water to a rolling boil over high heat. Trim tough ends off the asparagus and cut into 2-inch pieces. Blanch the asparagus for 2 minutes until bright green and tender-crisp, then transfer to ice water.

In a large skillet, heat 1/4 cup of butter over medium-high heat until melted. Add the seasoned chicken bites, cooking for about 7-10 minutes until golden brown.

Lower the heat to medium and stir in the minced garlic and remaining Italian seasoning. Sauté for about 1 minute until fragrant.

Remove the cooked chicken from the skillet. In the same skillet, add remaining minced garlic, chicken broth, lemon juice, Sriracha, and remaining butter. Stir together over medium heat.

Allow the sauce to simmer for about 3-5 minutes until it thickens slightly.

Drain the blanched asparagus and add it to the simmering sauce. Toss for about 2-3 minutes.

Return the sautéed chicken bites to the skillet and mix gently with asparagus and sauce, reheating for an additional 1-2 minutes.

Immediately plate the dish, drizzling any remaining sauce over the top and garnishing with chopped parsley and lemon slices.