Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, bring low-sodium chicken broth to a boil. Add the rice, cover, and simmer for about 15-20 minutes until tender.

Fluff the rice with a fork and stir in grated Parmesan cheese, garlic powder, and olive oil. Cover to keep warm.

Season the chicken pieces with salt and pepper. In a large skillet, heat olive oil over medium-high heat until shimmering.

Add the seasoned chicken to the skillet and cook for about 5-7 minutes until golden brown and cooked through. Remove from skillet.

In the same skillet, add minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant.

Pour in white wine to deglaze the skillet. Scrape up browned bits and let simmer for 1-2 minutes.

Add lemon juice and chicken broth, bring to a simmer, and cook for about 3-4 minutes.

Return the chicken to the skillet and stir in unsalted butter until melted. Adjust seasoning with salt and pepper.

Serve the garlic Parmesan rice on plates and top with the chicken mixture. Garnish with fresh parsley.