In a medium saucepan, combine rinsed rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes before fluffing with a fork.

While rice cooks, season chicken cubes with salt, pepper, paprika, and onion powder in a mixing bowl.

Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and sear until golden brown and cooked through, approximately 8 to 10 minutes. Remove chicken from the skillet and set aside on a plate.

Reduce skillet heat to medium. Add butter and minced garlic, sautéing for 60 seconds until fragrant but not browned.

Pour in the heavy cream and bring to a light simmer. Whisk in the parmesan cheese until the sauce is smooth and slightly thickened.

Return the cooked chicken and any accumulated juices to the skillet. Toss to coat thoroughly in the garlic sauce and simmer for 2 minutes.

Divide the cooked rice into four bowls. Top each with the creamy chicken mixture and garnish with fresh parsley.