MARINATE: Add the chicken pieces to a bowl and season with the seasoning salt and garlic powder. Allow the chicken to marinate for at least 20 minutes and, ideally, for 4-12 hours covered in the refrigerator.

SAUTE: Add 1 tbsp of butter to a saute pan and allow it to melt over medium-high heat. Add the mushrooms and let them cook for 4-6 minutes or until slightly golden. Season with umami seasoning (if using or a pinch of salt) and then remove to a plate.

BROWN: Add 1 tbsp of butter to the same skillet and a small drizzle of avocado or other high heat oil. Lower the skillet temp to medium and add the chicken pieces in a single layer. Cook them or 2-4 minutes per side or until the chicken is cooked through. Remove it to the same plate as the mushrooms.

SAUCE: Add the remaining tablespoon of butter to the skillet. Sauté the garlic in the butter for 30 seconds, then add the flour and continue to cook the flour for 45-60 seconds. Add the chicken bouillon cube and slowly pour in ¾ cup of water. Using a spoon or a whisk, allow the bouillon to dissolve and whisk or stir out any flour lumps.

FINISH: Add the lemon juice and stir to combine. Pour in the heavy cream and stir everything together. Taste and adjust with more salt as desired. Add the mushrooms and half of the cilantro and stir them into the sauce. Place the chicken pieces in the sauce, and pour the sauce over the chicken using a spoon. Let the chicken simmer in the sauce for 1-2 minutes, then sprinkle the remaining cilantro over the chicken. Serve warm with fluffy basmati rice or rice pilaf.