In a large bowl, mix the flour, garlic powder, salt, and pepper. Toss the chicken in this until its completely coated.
In a large skillet, heat the oil on medium heat. Cook the chicken on each side until golden, and until the chicken is cooked through. This took 4-5 minutes per side for thighs. Once cooked, set the chicken aside.
In the same pan, add in another tablespoon of oil. Cook the onion until soft, about 3-5 minutes. Add in the garlic and cook for 30 seconds. Pour in the chicken stock and scrape up all the brown bits from the bottom of the pan.
Pour in the cream, oregano, salt and pepper and stir. Add in the asparagus and let simmer for 5 minutes.
Add the chicken back into the pan and let the sauce thicken and the chicken warm through. About 5 minutes. If the sauce is too thick, it can be thinned with chicken stock. Serve as is, or over rice or quinoa.
