1. Toss chicken with olive oil, salt, pepper, and smoked paprika.

2. Sear chicken in a hot skillet in batches until browned and cooked through. Set aside.

3. In the same skillet, add more olive oil and garlic. Sauté until fragrant.

4. Add maple syrup, soy sauce, and vinegar. Simmer for 1 minute.

5. Return chicken to the pan and coat in the glaze. Cook until sticky and caramelized.

6. Boil pasta until al dente. Reserve pasta water, then drain.

7. In a separate pan, melt butter and cook garlic. Add cream, Cajun seasoning, and pepper flakes.

8. Stir in Parmesan and adjust with pasta water for creaminess.

9. Toss cooked pasta in sauce and simmer for 2 minutes.

10. For Brussels, heat olive oil in a skillet. Add sprouts cut-side down.

11. Season and cook undisturbed until browned, then stir and continue cooking.

12. Remove from heat and toss with lemon zest and herbs.

13. Plate pasta, add Brussels on the side, and top with glazed chicken.

14. Garnish with herbs, Parmesan, or chili flakes as desired.