Pat chicken breasts dry with a paper towel. Mix all of the spices (smoked paprika, garlic powder, onion powder, salt and pepper) together in a small bowl. Drizzle on the tops of the chicken until the tops are well coated.
Heat a cast iron or non-stick skillet with olive oil over medium to medium-high heat. When the pan is hot, add the chicken breast (I do 3 at a time max to not overcrowd the pan). Do not touch chicken for 5 minutes, alllowing the chicken to get a nice sear. When chicken easily comes off the pan and it's browned, you know it's ready to flip. Flip and cook for another 5 minutes but place the lid on the chicken for the last 2 of those minutes.
Remove chicken from the pan, add more oil, and repeat if you have any remaining batches.