Preheat the oven to 400 degrees F. Pat the chicken completely dry with paper towels.
In a bowl, whisk together the salt, pepper, paprika and garlic powder. Sprinkle it liberally all over both sides of the chicken pieces.
Heat a large over-safe skillet over medium-high heat. Add the chicken and cook on both sides until deeply golden, about 5 minutes per side. Don’t be afraid to increase the heat – you want COLOR on the chicken! One finished browning both sides, add the sherry to deglaze the pan. The pan should be hot enough that the sherry begins to bubble. Cook for 1 to 2 minutes. Reduce the heat to low – most of the sherry should be cooked off at this point.
In a bowl, stir together the stock, mustards and honey. Pour the mixture over the chicken and turn the chicken a few times to coat. Cover the skillet and place it in the oven for 15 minutes, just until the chicken cooks through.
Remove the skillet and before serving, sprinkle the chicken with the herbs. Serve immediately! We love this over salads, in wraps and served over rice and veggies.