Quarter the potatoes into roughly 1/2-inch pieces so they cook through quickly. Pat the chicken strips dry and toss with 1 tablespoon olive oil, 1/2 teaspoon salt, the pepper, garlic powder, oregano, and paprika. Toss the potatoes with 1 tablespoon olive oil and the remaining 1/2 teaspoon salt.

Heat a large skillet over medium-high heat until hot. Add the chicken strips in a single layer and sear 2–3 minutes per side, until golden. They don't need to be cooked through yet — they'll finish in the sauce. Transfer to a plate.

Add the remaining 1 tablespoon olive oil to the same skillet. Add the potatoes cut-side down in a single layer. Cook 4 minutes undisturbed, then stir, cover, and cook 6–8 minutes more, stirring once, until golden-crisp outside and easily pierced with a fork.

Uncover, push the potatoes to the edges, and add the garlic and lemon slices to the center. Cook 1 minute, until fragrant. Pour in the chicken broth, scraping up all the browned bits.

Nestle the chicken strips back into the skillet. Simmer 2–3 minutes, until the chicken reaches 165°F internally and the broth reduces to a light, glossy sauce.

Take the pan off the heat. Stir in the butter, lemon juice, and parsley until the butter melts into the sauce. Top with thyme sprigs and extra parsley and serve straight from the skillet.