Preheat oven to 375 degrees.
Use a sharp knife to slice each chicken breasts horizontally to form a pocket - be sure not stop cutting about 1/2 inch from the ends and other side so that you aren't cutting all the way through the chicken breasts.
Rub chicken with oil on both sides, then season with salt and pepper, garlic powder, paprika, and Italian seasoning/dried herbs and use fingertips to rub seasonings into the chicken.
Open the pocket and place two slices of provolone cheese, then 3-4 asparagus stalks, and lastly sprinkle with 1/4th of the parmesan cheese before closing the pocket and using toothpicks to secure the pocket closed.
Melt butter in a large oven-safe skillet over medium-high heat. Once butter is melted, stir in honey. Immediately add chicken to pan, cook for about 2 minutes until browned, then flip and cook another 2 minutes til browned on the other side. Top chicken with lemon slices.
Bake in preheated oven for 15-25 minutes until chicken is cooked through (165 degrees with instant thermometer), cheese is melted, and asparagus is tender. (Cooking time will vary based on the thickness of the chicken breasts).
Cilantro Cream Sauce: Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl.