Mix spices: combine salt, black pepper, garlic powder, onion powder, oregano, thyme, paprika, and chilli powder to make the Cajun Seasoning Mix. Stir well so it’s even.

Marinate chicken: rub 1.5 portions of the Cajun mix and the olive oil over each chicken piece until well coated. Seal in an airtight glass container and refrigerate overnight for best flavor, or at least 30 minutes if short on time.

Sear the chicken: heat a heavy pan over medium-high. Add 25 g butter and let it melt. Sear the marinated chicken until a crispy golden crust forms, about 4–6 minutes per side depending on thickness. Remove the chicken and let it rest for 5 minutes. Slice into strips.

Sauté aromatics: in the same pan, add chopped red onion and garlic. Sauté for about 3 minutes until fragrant and translucent, scraping up browned bits for extra flavor.

Add rice and spice: sprinkle in 1/2 of the Cajun mix and add day-old rice. Stir and toss so every grain is coated and warmed through.

Make the sauce base: lower the heat. Melt 15 g butter and add the remaining 1/2 of the Cajun mix into the melted butter, stirring to bloom the spices.

Add milk: pour in the milk slowly while whisking to combine. Warm gently; avoid boiling to keep the milk from separating.

Finish with cheese: add the light cream cheese and Parmesan. Stir until everything melts into a smooth, creamy sauce that envelopes the rice. Taste and adjust seasoning if needed.

Plate: mound the creamy Cajun rice on plates, top with sliced chicken, and spoon any extra sauce over everything. Garnish with chopped fresh parsley and serve immediately.