Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente. Drain and set aside.
In a medium bowl, combine smoked paprika, garlic powder, onion powder, chili powder, ground cumin, salt, and black pepper. Toss the chicken pieces in the spice mixture until evenly coated.
Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and golden brown. Remove chicken from skillet and set aside.
In the same skillet, reduce heat to medium and add the remaining 2 tablespoons of butter. Add minced garlic and chopped onion. Sauté for 3-4 minutes until the onion is translucent and garlic is fragrant.
Add chicken broth, lemon juice, and crushed red pepper flakes to the skillet. Stir to combine and let the sauce simmer for 3-4 minutes until slightly reduced.
Return the cooked chicken to the skillet and toss to coat in the sauce. Stir in chopped parsley and chives.
Add the cooked linguine to the skillet and toss everything together until the pasta is well coated with the cowboy butter sauce.
Sprinkle grated Parmesan cheese over the pasta and toss lightly to combine.
Serve immediately, garnished with additional parsley if desired.