Rinse jasmine rice under cold water until it runs clear. In a saucepan, bring chicken broth to a boil. Add rinsed rice, cover, reduce heat, and let cook for 15-20 minutes.

Fluff the rice with a fork, add grated Parmesan, garlic powder, and olive oil, mixing until cheese melts.

Season chicken pieces with salt and pepper. In a skillet, heat olive oil over medium-high heat, add chicken, and cook for 5-7 minutes.

In the same skillet, add minced garlic and red pepper flakes, sauté for 1 minute. Pour in white wine and simmer for 1-2 minutes.

Add lemon juice and chicken broth, simmer for 3-4 minutes until sauce thickens.

Return chicken to skillet, stir to coat with sauce, add butter, and heat through for 1-2 minutes.

Serve rice on plates, top with chicken and sauce, and garnish with chopped parsley.