Remove any fat from chicken and cut chicken into bite sized pieces.
Place heavy cream and dill pickle juice in a medium sized bowl. Add bite sized chicken pieces. Allow to marinate for 1 hour or up to overnight.
Drain marinade from chicken pieces and pat dry.
In a separate mixing bowl, combine dry ingredients of powdered sugar, pepper, garlic powder, paprika, seasoning salt. Stir until well mixed.
Add chicken to the dry mixture and stir until well coated.
Heat cast iron skillet over medium heat. Drizzle chicken with olive oil and cook in the skillet for 8-10 minutes until it reaches an internal temperature of at least 165F degrees.
Add grill marks by finishing it on the grill for 3 minutes if desired.
Serve with your favorite sauce and enjoy.