Rinse the rice under cold water until water runs clear. Combine with chicken broth in a medium saucepan, bring to a boil, reduce heat to low, cover and simmer for 15-18 minutes. Turn off heat and let stand covered for 5 minutes, then fluff with a fork.

Season chicken pieces with smoked paprika, garlic powder, onion powder, salt and pepper. Heat olive oil in a large skillet over medium-high heat.

Cook chicken in a single layer without crowding for 4-5 minutes until golden brown on one side. Flip and cook another 3-4 minutes until cooked through. Transfer to a plate and tent with foil.

Melt 1 tablespoon butter in the same skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant.

Pour in heavy cream and bring to a gentle simmer. Cook for 2-3 minutes, stirring occasionally, until slightly thickened. Stir in Parmesan cheese until melted and smooth. Season with salt and pepper.

Return chicken to skillet and toss to coat in sauce. Warm through for 1-2 minutes.

Serve over rice in bowls, drizzle with extra sauce, and garnish with fresh parsley.