Slice each chicken breast in half horizontally to create four thinner cutlets. Pat them dry thoroughly with paper towels.

In a shallow dish, combine turmeric powder, garlic powder, salt, and black pepper. Dredge the chicken cutlets in the seasoning, ensuring they are evenly coated.

Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Add the remaining 1 tablespoon of olive oil to the skillet. Add the finely diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.

Stir in the chicken broth, heavy cream, Dijon mustard, honey, and red pepper flakes (if using). Bring the sauce to a gentle simmer, stirring constantly, then reduce heat to low and let it thicken slightly for 2-3 minutes.

Return the seared chicken to the skillet, nestling it into the sauce. Add the trimmed asparagus pieces around the chicken. Cover the skillet and let it simmer for 5-7 minutes, or until the asparagus is tender-crisp.

Before serving, sprinkle the toasted chopped cashews and fresh parsley over the chicken and asparagus. Serve immediately.