Season the chicken with salt, pepper, garlic powder, onion powder, and paprika. Heat olive oil in a large skillet or deep pan over medium-high heat. Add the chicken and sear 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. Saut? for about 3 minutes until soft and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.

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 a thicker sauce is desired, mix the cornstarch with a little water and stir it in.

Rinse the rice under cold water until the water runs clear. In a separate pot, bring water or chicken broth to a boil, then add the rice. Lower the heat, cover, and cook for about 15 minutes, or until the liquid is absorbed. Turn off the heat and let the rice 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 portion of rice onto a plate, top with the smothered chicken, and pour extra creamy sauce over the top. Garnish with fresh parsley if desired.