1. 1. Start by tossing the chicken pieces with paprika, garlic salt, black pepper, and dried thyme in a large mixing bowl. Make sure each piece is evenly coated to enhance the flavor.

2. 2. In a large skillet or pot, heat a bit of oil over medium-high heat. Add the seasoned chicken pieces, cooking until they are golden brown and cooked through, about 5-7 minutes. Once done, remove the chicken from the pan and set it aside.

3. 3. In the same skillet, melt the butter. Add the finely diced onion and sauté until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional 30 seconds, or until fragrant, being careful not to let it burn.

4. 4. Next, stir in the long-grain white rice, cooking for about 1-2 minutes until lightly toasted. This step enhances the flavor and texture of the rice.

5. 5. Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 15-18 minutes, or until the rice is tender and has absorbed most of the liquid.

6. 6. After the rice has cooked, stir in the freshly shredded Parmesan cheese and heavy cream. Mix until the sauce is creamy and well-combined, creating a rich, delicious base for the chicken.

7. 7. Return the cooked chicken to the pan, stirring everything together. Cook for an additional 2-3 minutes to allow the flavors to meld. Garnish the dish with finely chopped fresh parsley before serving it warm.