Step 1: In a large skillet, melt 1 tbsp of butter over medium heat. Add the uncooked rice and stir for 1–2 minutes to toast lightly. This step adds a nutty flavor to the rice base.

Step 2: Pour in chicken broth and stir in Cajun seasoning, smoked paprika, and crushed red pepper flakes. Bring to a boil, then reduce heat to low. Cover and let simmer for 15–18 minutes, or until the rice is tender and the liquid is mostly absorbed.

Step 3: While the rice is cooking, heat olive oil in a separate large skillet over medium-high heat. Add the chicken, season with salt and pepper, and sear for 6–8 minutes, stirring occasionally, until the pieces are golden brown and fully cooked.

Step 4: Add minced garlic to the skillet with the chicken and sauté for 1 minute until fragrant. Stir in the honey, soy sauce, and Dijon mustard. Reduce heat and let it simmer for 2–3 minutes until slightly thickened. Pour in heavy cream and cook for another 1–2 minutes until the sauce becomes creamy and glossy.

Step 5: When the rice is fully cooked, stir in heavy cream, cheddar, and Velveeta cheese. Mix until everything is melted and the rice becomes rich and creamy. Adjust seasoning if needed. Plate the rice and top with the creamy honey garlic chicken. Sprinkle fresh parsley over the top and serve hot.