Preheat a skillet over medium heat. Meanwhile, in a small bowl, mix together the onion powder, garlic powder, paprika, salt, and pepper. Season the chicken with the spice mixture, reserving ½-1 teaspoon.
Add the butter and oil to the skillet. Add the chicken and cook for 3-4 minutes per side until golden brown. Transfer the chicken to a plate. Set aside.
Add the chopped kale and drained artichokes to the skillet. Season with the remaining spice mixture. Saute for 1-2 minutes.
Add the chicken broth and heavy cream. Add the chicken back to the pan along with any juices that collected on the plate. Cover and simmer for 8-10 minutes over medium-low heat.
Remove from heat and stir in the parmesan cheese. Garnish with scallions, chives, or parsley. Serve with bread or over rice.