Step 1: Season and Cook the Chicken

1. Pat the chicken pieces dry with a paper towel to remove excess moisture, which helps them sear properly.
2. In a bowl, toss the chicken cubes with garlic powder, onion powder, smoked paprika, dried thyme, salt, and black pepper.
3. Heat the olive oil in a large skillet over medium heat. Add the chicken pieces in a single layer and sear for 3-4 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.

Step 2: Cook the Rice

1. In the same skillet, add the rinsed basmati rice. Toast the rice for 1-2 minutes, stirring frequently, to enhance its nutty flavor.
2. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet to add extra flavor. Bring to a boil, then reduce the heat to low and cover the skillet with a lid.
3. Cook the rice for 15 minutes, or until the liquid is absorbed and the rice is tender. Remove the skillet from the heat and let the rice sit, covered, for 5 minutes to finish steaming.

Step 3: Prepare the Creamy Herb Sauce

1. Push the rice to one side of the skillet or transfer it to a plate if needed. Melt the butter in the skillet over medium heat.
2. Add the minced garlic and sauté for 1-2 minutes until fragrant. Stir in the dried oregano, dried basil, and red pepper flakes (if using).
3. Pour in the heavy cream, stirring to combine. Bring the mixture to a gentle simmer and cook for 2-3 minutes until slightly thickened.
4. Stir in the grated Parmesan cheese until melted and smooth.

Step 4: Combine and Simmer

1. Return the cooked chicken to the skillet, nestling it into the creamy herb sauce.
2. Gently fold the rice into the sauce, ensuring everything is well-coated. Simmer for an additional 2-3 minutes to allow the flavors to meld together.

Step 5: Garnish and Serve

1. Sprinkle the dish with fresh parsley and basil for a burst of color and flavor.
2. Serve the Creamy Herb Chicken & Basmati Rice warm, with lemon wedges on the side for an optional citrusy kick.