Combine all Cajun spices (salt, black pepper, garlic powder, onion powder, oregano, thyme, paprika, and chili powder) in a small bowl. Divide into three portions—1.5 portions for the chicken, 0.5 for the rice, and 0.5 for the sauce.

Coat the chicken breast pieces with 1.5 portions of Cajun seasoning and olive oil, ensuring each piece is well covered. Marinate overnight in the refrigerator or for at least 30 minutes if pressed for time.

Heat a large pan over medium-high heat and melt 25g of grass-fed butter. Add the chicken and cook until golden and crispy on the outside, about 4-5 minutes per side. Remove chicken and let it rest for 5 minutes before slicing into strips.

In the same pan with the chicken drippings, sauté the chopped red onion until translucent, about 3 minutes. Add the garlic and cook for another 30 seconds until fragrant. Stir in the 0.5 portion of Cajun seasoning and add the rice, mixing well until evenly coated and warmed through.

Reduce heat to low and add the remaining 15g butter. Once melted, sprinkle in the final 0.5 portion of Cajun seasoning. Slowly whisk in the milk until warmed. Add the cream cheese and Parmesan, stirring continuously until you have a smooth, creamy sauce.

To serve, create a bed of the Cajun rice, top with the sliced chicken, and drizzle generously with the creamy sauce. Garnish with fresh parsley.