Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente. Drain and set aside.
In a small bowl, combine smoked paprika, garlic powder, onion powder, ground cumin, chili powder, salt, and black pepper.
Season the chicken pieces with the spice mixture, tossing to coat evenly.
Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, stirring occasionally, until cooked through and golden brown. Remove chicken from skillet and set aside.
In the same skillet, reduce heat to medium and add the remaining 1 tablespoon of butter. Add minced garlic and sauté for 1 minute until fragrant.
Pour in chicken broth and bring to a simmer. Cook for 2-3 minutes to reduce slightly.
Stir in heavy cream and lemon juice. Simmer for 3-4 minutes until the sauce thickens slightly.
Return the cooked chicken to the skillet and toss to coat in the sauce. Cook for an additional 1-2 minutes to heat through.
Add the cooked linguine to the skillet and toss well to combine with the chicken and sauce.
Remove from heat and stir in chopped parsley, chives, and grated Parmesan cheese.
Serve immediately, garnished with additional parsley or Parmesan if desired.