1. Pat the chicken cubes dry with paper towels. Season them lightly with a pinch of salt and pepper.

2. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken cubes in a single layer, working in batches if necessary. Cook for 3-4 minutes per side, until golden brown and mostly cooked through. Remove the chicken from the skillet and set aside.

3. Reduce the heat to medium. Add the chopped onion to the same skillet and cook for 3-5 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and dried thyme, cooking for another minute until fragrant.

4. Stir in the thinly sliced cabbage, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the cabbage has softened and wilted down significantly.

5. Sprinkle the flour over the cabbage and onion mixture, stirring well to coat. Cook for 1 minute. Gradually pour in the chicken broth, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer, allowing the sauce to thicken slightly.

6. Stir in the heavy cream and return the cooked chicken to the skillet. Continue to simmer for 2-3 minutes, stirring gently, until the chicken is heated through and the sauce has reached your desired creamy consistency. Taste and adjust seasonings if needed.

7. Remove the skillet from the heat. Garnish with fresh chopped parsley, if using, and serve immediately while hot and creamy.