Prep the chicken: Pat the chicken dry and slice thick breasts into thin cutlets for faster, more even cooking. Season both sides lightly with salt and pepper.

Set up the breading station: In one shallow bowl, add the seasoned flour. In a second, beat the eggs. In a third, combine panko, Parmesan, garlic powder, onion powder, smoked paprika, black pepper, and salt.

Bread the chicken: Dredge each piece in flour, shaking off excess. Dip in egg, then press into the panko-Parmesan mix to coat fully. Set on a wire rack to rest for 5–10 minutes; this helps the crust stick.

Cook the rice: Rinse rice until the water runs mostly clear. In a medium pot, melt butter and sauté minced garlic for 30 seconds. Add rice and toast for 1 minute. Stir in broth (or water), a pinch of salt, bring to a simmer, then cover and cook per package time (usually 12–15 minutes). Remove from heat and rest covered for 5 minutes. Fluff with a fork.

Crisp the chicken: Heat a large skillet over medium to medium-high with a thin layer of oil. When shimmering, add chicken in a single layer. Cook 3–4 minutes per side until deep golden and the internal temp hits 165°F (74°C). Work in batches to avoid crowding. For baking instead, set breaded chicken on a wire rack over a sheet pan, mist with oil, and bake at 425°F for 15–18 minutes, flipping once.

Rest and slice: Let the chicken rest on a wire rack for 3–5 minutes to keep it crunchy. Slice into strips if you like.

Assemble bowls: Spoon rice into bowls. Top with crispy chicken, a sprinkle of extra Parmesan, and a squeeze of lemon. Add fresh toppings: tomatoes, greens, cucumbers, or roasted veg. Finish with parsley and a drizzle of your favorite sauce if using.