Dredge chicken in flour seasoned with salt, pepper, garlic powder, onion powder and cumin, then set aside. Mince your garlic cloves and onion, set aside. Finely chop the parsley, separating the stalks from the leaves and set aside. Finally, grind your saffron with a pestle and mortar.
Add some olive oil into a pan on a medium-high heat, followed by about 3/4 of your butter. Sauté chicken until browned on each side (about 2 mins per side) then set aside on a plate.
Add remaining butter to the same pan and use this to sauté your onions and garlic until softened. Add chicken stock, saffron, capers, lemon juice, parsley stalks and fresh thyme. Add your chicken back in and simmer for 10-15 mins (no need to cover with a lid).
Garnish with lemon slices and parsley leaves. Serve immediately with rice or vegetables.