Place the chicken between two sheets of parchment paper then flatten with a meat mallet or rolling pin.
Mix a few tablespoons of olive oil with the crushed garlic, dried oregano, smoked paprika, garlic powder a teaspoon of salt and a pinch of pepper then rub over the chicken.
Heat a large skillet or frying pan over medium-high heat then add the chicken and cook for 5 minutes per side until golden brown.
Remove from the pan and set aside.
Melt a tablespoon of butter in the pan and add the whole garlic cloves.
Cook until the garlic is golden brown the pour in the chicken stock.
Allow to reduce by half then pour in the cream and soy sauce.
Simmer for 5 minutes then add the chicken back to the pan with any of its resting juices.
Simmer for another 5-7 minutes until the sauce has thickened slightly and the chicken is fully cooked.
Season with lemon juice, salt and pepper and serve.