Pat chicken pieces dry with paper towels. Season evenly with garlic powder, onion powder, oregano, salt, and black pepper. Heat olive oil in a large 12-inch heavy cast-iron skillet over medium-high heat. Add chicken pieces in a single layer and sear undisturbed for 4 to 5 minutes until deeply golden brown. Flip and cook for 2 more minutes until cooked through. Transfer to a clean plate and set aside.

Melt butter in the same skillet over medium heat. Add the uncooked potato gnocchi directly into the pan. Sauté for 3 to 4 minutes, stirring occasionally, until the gnocchi develop light golden toasted crusts on the outside. Add minced garlic, fresh thyme, and rosemary during the last minute, tossing until wildly fragrant.

Pour in chicken bone broth, scraping up all the savory caramelized chicken fond from the bottom of the skillet. Stir in heavy cream and bring to a gentle bubble over medium heat. Simmer for 4 to 5 minutes until gnocchi are fork-tender and pillowy, and the sauce has naturally reduced into a glossy, velvety consistency.

Reduce heat to low. Stir in grated parmesan cheese and grated nutmeg until completely melted into the sauce. Add fresh baby spinach and stir gently for 1 to 2 minutes until just wilted and vibrant emerald green.

Nestle the seared golden chicken bites (and any resting juices) back into the simmering skillet. Allow to warm through for 1 minute. Garnish with shaved parmesan, fresh thyme, and a crack of coarse black pepper. Serve warm straight from the skillet!