Pat the tilapia fillets completely dry with paper towels. In a small bowl, mix together the salt, pepper, smoked paprika, and garlic powder. Season both sides of each fillet.

Heat a large cast iron or stainless steel skillet over medium-high heat for 2-3 minutes until very hot. Add the avocado oil.

Carefully place the fillets in the hot skillet, ensuring they don't touch. Sear for 3-4 minutes without moving them, until a golden-brown crust forms.

Flip the fillets. Add 2 tablespoons of butter to the pan. As it melts, tilt the pan and baste the fish. Cook for another 2-3 minutes until opaque and cooked through.

Remove the fish to a plate and set aside.

Reduce heat to medium. Add the minced garlic to the pan and cook for 30 seconds until fragrant.

Pour in the chicken broth to deglaze, scraping up any browned bits. Simmer for 1-2 minutes until slightly reduced.

Turn off the heat and whisk in the remaining 4 tablespoons of butter, one piece at a time, until the sauce is creamy. Stir in the lemon juice and parsley.

Spoon the sauce over the tilapia and serve immediately.