Step 1: Cook the Rice

1. In a saucepan, bring chicken broth to a boil.
2. Add the rice, a pinch of salt, and olive oil.
3. Reduce heat, cover, and let the rice simmer for about 15-20 minutes until the liquid is absorbed and the rice is tender.

Step 2: Cook the Chicken

1. While the rice is cooking, heat olive oil in a skillet over medium-high heat.
2. Season the chicken breasts with garlic powder, onion powder, paprika, salt, and pepper on both sides.
3. Cook the chicken for 6-7 minutes per side, until golden brown and the internal temperature reaches 165°F (75°C).
4. Remove the chicken from the skillet and set aside to rest for a few minutes, then slice into strips.

Step 3: Make the Creamy Garlic Sauce

1. In the same skillet, melt butter over medium heat.
2. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
3. Pour in the heavy cream and chicken broth, stirring to combine.
4. Bring the mixture to a simmer, then stir in the Parmesan cheese until melted and the sauce thickens.
5. Season with salt and pepper to taste.

Step 4: Assemble the Bowls

1. Spoon a generous portion of cooked rice into each bowl.
2. Top with sliced chicken and drizzle with the creamy garlic sauce.
3. Garnish with fresh parsley and a squeeze of lemon juice if desired.