Heat the skillet over medium-high and add the olive oil.
Season the bite-size chicken pieces with salt and pepper, then add them to the hot skillet.
Sauté the chicken, stirring occasionally, for 5–7 minutes until just cooked through and lightly browned.
Transfer the cooked chicken to a plate lined with paper towels and set aside.
Reduce the heat to medium, add the butter to the same skillet, then add the chopped onion and sauté for about 3 minutes until softened.
Add the chopped cabbage to the skillet and cook uncovered for 10–15 minutes, stirring fairly often, until the cabbage is soft and the bottom leaves have wilted and lightly browned.
Stir in the minced garlic and paprika and cook for 1 minute until fragrant.
Return the cooked chicken to the skillet, stir to combine, and heat through for a few minutes.
Taste and adjust seasoning with additional salt and pepper if needed, then serve immediately.
