Preheat the Oven and Dry the Chicken: Preheat the oven to 375 F (190 C). Pat the chicken with paper towels to dry. Carefully fold back the skin to form a pocket.

Stuff the Chicken: Place a slice of capicola and a slice of provolone on the chicken, folding as needed, and cover with the skin. 

Season the Chicken: Drizzle the chicken with 1 tablespoon of olive oil and rub it into the skin. Sprinkle with the garlic powder, onion powder, salt, and pepper.

Sear and Roast: Heat the remaining olive oil in a large oven-safe skillet over high heat. Carefully add the chicken, skin-side down, and sear for 3 minutes or until golden brown. Turn the chicken over and transfer it to the oven. Roast for 15 to 20 minutes or until 1t registers 165 F on an instant-read thermometer inserted into the center of a chicken breast.

Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes. Arrange the chicken on a serving tray and garnish as desired. Enjoy!