Pat chicken cutlets dry thoroughly with paper towels. Season both sides evenly with garlic powder, Italian seasoning, smoked paprika, 1/2 teaspoon salt, and cracked black pepper.

Heat 1.5 tablespoons olive oil (or sun-dried tomato oil) in a large heavy skillet or cast iron pan over medium-high heat. Add the seasoned chicken cutlets in a single layer without crowding.

Sear the chicken for 4-5 minutes per side until deeply golden-brown with a crisp exterior and cooked through to an internal temperature of 165°F (74°C). Transfer the seared chicken to a clean plate and loosely tent with foil.

Lower heat to medium. Add remaining 1/2 tablespoon olive oil if the pan is dry. Add minced garlic and julienned sun-dried tomatoes, sautéing for 1 minute until deliciously fragrant.

Pour in the halal chicken broth to deglaze the pan, using a wooden spoon to scrape up all the rich caramelized brown fond from the bottom of the skillet.

Pour in the heavy cream and bring to a gentle simmer for 2-3 minutes. Whisk in the freshly grated parmesan cheese and remaining 1/2 teaspoon salt, stirring continuously until smooth, glossy, and slightly thickened.

Add the fresh baby spinach to the pan in batches, tossing gently in the warm cream sauce until wilted, about 2 minutes.

Nestle the seared chicken cutlets and any accumulated resting juices back into the skillet. Spoon the rich sun-dried tomato cream sauce generously over the chicken. Simmer for 1-2 minutes until everything is piping hot. Garnish with fresh chopped basil and extra parmesan ribbons. Serve immediately!