Pat the chicken chops dry with paper towels, then season both sides evenly with salt, black pepper, smoked paprika, garlic powder, and onion powder. Heat a large skillet over medium heat and add the butter and olive oil. Once the butter is melted and slightly bubbling, place the chicken in the pan in a single layer. Sear for about 4–5 minutes per side, without moving too much, until the chicken develops a golden-brown crust. Remove the chicken from the skillet and set it aside.

In the same skillet, reduce the heat slightly and add the minced garlic. Stir for about 20–30 seconds, just until fragrant, being careful not to let it burn. Add the keto brown sugar sweetener, soy sauce or coconut aminos, apple cider vinegar, and chicken broth. Stir well to dissolve the sweetener and scrape up any browned bits from the bottom of the pan, as they add a lot of flavor.

Bring the sauce to a gentle simmer and let it cook for 3–5 minutes, stirring occasionally, until it thickens slightly and becomes glossy. The sauce should look syrupy and coat the back of a spoon. If it thickens too quickly, add a splash of broth or water to loosen it.

Return the seared chicken chops to the skillet and turn them to coat evenly in the glaze. Reduce the heat to low and let the chicken simmer in the sauce for 5–7 minutes, flipping once, until the chicken is fully cooked through and well coated with the sweet-savory glaze.

Remove the skillet from the heat and let the chicken rest for 3–5 minutes before serving. This allows the juices to redistribute and the glaze to set slightly. Spoon extra sauce over the chicken just before serving for maximum flavor.