1. Start by seasoning the chicken breasts with the smoked paprika, garlic powder, onion powder, salt, and pepper. Massage the spices into the chicken to ensure an even coating.

2. Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the seasoned chicken breasts and sear them for 3-4 minutes per side, until they’re golden brown. The chicken doesn’t need to be fully cooked at this stage; we’ll finish it in the sauce later.

3. In the same skillet, add the chopped onion and minced garlic. Sauté for 2-3 minutes, stirring occasionally, until the onion becomes translucent and the garlic is fragrant.

4. Pour in the chicken stock, heavy cream, peri-peri sauce, and lemon juice. Stir to combine, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer and cook for 5-7 minutes, until the sauce has thickened slightly.

5. Return the seared chicken breasts to the skillet, nestling them into the creamy peri-peri sauce. Reduce the heat to low and let the chicken simmer for 10-15 minutes, or until it’s cooked through and tender. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.

6. Spoon the delectable creamy peri-peri sauce over the chicken and serve it alongside the cooked white rice. Garnish with freshly chopped parsley for a touch of freshness and vibrant color.