In a small bowl, combine the salt, pepper, garlic powder, onion powder, and paprika. Sprinkle the seasoning mixture over both sides of the chicken cutlets.

Add the coconut flour to a shallow bowl. Lightly dredge each piece of chicken in the coconut flour and set aside.

Heat 2 tablespoons of the butter and the olive oil in a large skillet over medium heat. Sear the chicken cutlets until they are golden brown on both sides, about 4 minutes each side. Remove from the pan and set aside.

Add the remaining 3 tablespoons of butter to the pan. Once the butter has melted, add the onion, and cook until they are translucent. Add the garlic and cook until it is fragrant.

Add the mushrooms to the pan and cook until they have released their liquid and start to caramelize.

Deglaze the pan with white wine. Use a rubber spatula to scrape up and mix in any bits that are stuck to the bottom of the pan.

Mix in the Worcestershire sauce and Dijon mustard.

Add the chicken stock and bring to a boil. Reduce the heat to medium-low, mix in the heavy cream and let simmer until the sauce has reduced slightly and begins to thicken.

Stir the sour cream into the sauce and mix until well combined. Let simmer for 5 to 10 additional minutes. Taste, and add salt and pepper, if needed.

Add the chicken, and any juices back to the pan. Simmer for 5 additional minutes to heat the chicken through.

Garnish with fresh chives.