Lay the chicken breasts flat on your cutting board. Cut them straight down into 1/2 inch slices. Mix together the seasoned flour in a plastic bag. Add the chicken to the flour and toss to coat the chicken evenly.
Heat the olive oil in a large skillet over medium high heat. Once it's shimmery, add the chicken, browning it on both sides until it's cooked through, 2-3 minutes per side. Remove the chicken to a plate.
Reduce the heat to low. Add the garlic, shallots, paprika, and smoked paprika and saute together for 1 minute. Add the cayenne, orange juice, and chicken stock. Increase the heat to high and bring to a boil. Cook down the sauce for 3-4 minutes, or until reduced by half. Take the skillet off the heat.
Add the chicken back to the skillet along with the oranges and kalamatas. Toss to coat everything evenly with the sauce. Serve topped with the sliced basil.