Season the chicken with salt, pepper, garlic powder, onion powder, and paprika. Heat olive oil in a large skillet over medium-high heat and sear the chicken for about 4–5 minutes per side until golden brown. Remove the chicken from the pan and set aside.

In the same pan, melt the butter and add the diced onions. Sauté for about 3 minutes until soft. Stir in the minced garlic and cook for another 30 seconds.

Pour in the chicken broth, stirring to deglaze the pan. Add the heavy cream, dried thyme, dried parsley, salt, and black pepper. Let the sauce simmer for about 5 minutes. If desired, mix the cornstarch with water and stir into the sauce to thicken.

Rinse the rice under cold water until the water runs clear. In a separate pot, bring water or chicken broth to a boil, add the rice, lower the heat, cover, and cook for about 15 minutes or until the liquid is absorbed. Let it sit covered for another 5 minutes before fluffing with a fork.

Return the seared chicken to the pan, nestling it into the creamy sauce. Reduce the heat to low, cover, and let it simmer for about 10–15 minutes, or until the chicken is fully cooked and tender.

Spoon a generous portion of rice onto a plate, top with the smothered chicken, and pour extra sauce over the top. Garnish with fresh parsley.