Season the chicken cubes with salt and pepper in a large mixing bowl.
Heat the olive oil in a large skillet over medium-high heat.
Add the chicken to the skillet and sear until golden and lightly browned on all sides, about 4-5 minutes.
Sprinkle the minced garlic into the pan during the last minute of searing and sauté until fragrant.
Pour in the chicken broth, and scrape the browned bits (fond) from the bottom of the pan.
Stir in the heavy cream and butter, allowing the sauce to simmer and reduce slightly.
Stir in the Parmesan cheese until the sauce thickens and becomes glossy.
Season with additional salt and pepper if needed.
Cook the rice separately following the standard 2:1 liquid-to-rice ratio, or as per package instructions.
Once the rice is cooked, fluff it with a fork and divide into 4 bowls.
Spoon the chicken and creamy garlic sauce evenly over each bowl.
Optionally garnish with freshly grated Parmesan cheese or chopped parsley.