well, you can still get a decent sear with butter and a good non-stick or cast iron skillet. Don't ask me about temperature, though.
Not sure if you need to get the pan up to temperature first, then throw on butter and swirl seconds before tossing on the chicken (the butter browns really fast), or toss in butter and let it come to temp. There is some method for getting a great sear with chicken + butter + skillet. But you won't be able to
fry it.
putting on a very generous coat of your rub (jasmine) on either side is essential. Maybe mix with kosher salt (if you have it.
), which helps form a solid moisture-trapping "skin" when seared.
I'm sure the likes of Howard, Spidey, KT, Magnus and the other experienced chefs/cooks can offer more sage advice.