Combine smoked paprika, paprika, salt, garlic powder, onion powder, pepper, thyme, oregano, and cayenne in a wide shallow bowl.
Cut the chicken breast in half crosswise to create a thinner side and a thicker side. Create cutlets out of the thicker side by slicing them evenly. Pound the cutlets to about a third of an inch thick.
Preheat a cast-iron pan with oil, then add butter.
Add the chicken cutlets to the hot pan, ensuring they cover most of the surface.
Cook for about 2 minutes, then flip the cutlets and press them down.
Cook for another minute until blackened and cooked through.
Notes
Using cast iron for cooking results in consistent high heat.
Butter is preferred for blackening due to Maillard browning.