Season the chicken pieces with 1/2 teaspoon salt and the black pepper, tossing to coat evenly.

Heat the olive oil in a large skillet over medium-high heat.

Add the chicken in a single layer and sear, stirring occasionally, until golden brown and cooked through, 6 to 8 minutes. Transfer the chicken to a plate and set aside.

Reduce the heat to medium and add 2 tablespoons of the butter to the same skillet.

Add half of the minced garlic and the red chili flakes to the melted butter and sauté, stirring, until fragrant, about 30 to 60 seconds.

Stir in the lemon juice and chopped parsley, scraping up any browned bits from the bottom of the skillet to form the scampi sauce.

Return the cooked chicken and any juices to the skillet and toss to coat in the sauce. Keep warm over low heat.

In a medium saucepan over medium heat, melt the remaining 1 tablespoon butter.

Add the remaining minced garlic and cook, stirring, until fragrant, about 30 seconds.

Add the uncooked white rice to the saucepan and cook, stirring frequently, until lightly toasted and nutty smelling, 2 to 3 minutes.

Pour in the chicken broth and the remaining 1/2 teaspoon salt, stirring to combine.

Bring the rice mixture to a boil, then reduce the heat to low, cover, and simmer until the rice is tender and most of the liquid is absorbed, 15 to 18 minutes.

Remove the saucepan from the heat and stir in the heavy cream and grated parmesan cheese until the rice is creamy and well combined.

Taste the rice and adjust seasoning with additional salt or pepper, if needed.

To serve, spoon the creamy garlic parmesan rice onto plates or into shallow bowls.

Top each portion of rice with the warm chicken scampi and spoon some of the pan sauce over the top.

Garnish with extra chopped parsley and serve immediately.