Place the 2 large chicken breasts on a cutting board and slice each in half horizontally to make 4 thin cutlets.
In a shallow dish, whisk together 3 1/2 tablespoons all-purpose flour, 3/4 teaspoon salt, 1/2 teaspoon black pepper, and 3/4 teaspoon paprika.
Dredge each chicken cutlet in the seasoned flour, shaking off any excess.
Heat 1 tablespoon olive oil and 2 tablespoons unsalted butter in a large skillet over medium-high heat until the butter is melted and shimmering.
Add the dredged chicken cutlets and cook 7–8 minutes total, turning once, until both sides are golden brown and the chicken is cooked through.
Reduce heat to medium; add the 3 minced garlic cloves and sauté about 30 seconds until fragrant, taking care not to burn the garlic.
Pour in 1/3 cup chicken stock, 5 tablespoons fresh lemon juice, and 4 tablespoons honey, then add the lemon slices to the skillet.
Bring the sauce to a gentle boil, then reduce heat and simmer about 5 minutes until slightly reduced and glossy.
Sprinkle with 1 tablespoon chopped fresh parsley and serve the chicken immediately with the lemon-honey sauce spooned over top.
