Preheat your oven to 425°F. Line a large baking sheet with parchment paper.

Cut each chicken breast in half horizontally to make 4 thin fillets.

Place the fillets on a cutting board, cover with plastic wrap, and gently pound them with a rolling pin or meat tenderizer until they are evenly flat.

Season the chicken with onion powder, garlic powder, salt and pepper.

Drain the liquid from the can of pineapple chunks as you won't need it. Pat them dry with paper towels to remove excess moisture. Keep aside.

In a medium skillet, heat the oil. Once it is hot, add the onions and sauté until they turn golden brown. Transfer to a plate. Keep aside.

In a small bowl, mix together room temperature sour cream, mayonnaise, and curry powder. Taste the mixture and add salt if needed.

Transfer the chicken to the prepared baking sheet. Evenly distribute the fried onions and pineapple pieces over the chicken fillets. Then, carefully spread the sour cream-mayonnaise sauce and top with grated cheese.

Bake at 425°F for 12-15 minutes. To ensure the chicken is fully cooked and remains juicy and tender, use an instant-read thermometer to check that the internal temperature reaches at least 165°F. You can broil in the last 1-2 minutes for charred edges.

Garnish with fresh parsley.

Enjoy!