Combine the spices: in a small bowl, stir together salt, black pepper, garlic powder, onion powder, oregano, thyme, paprika, and chilli powder to form your Cajun Seasoning Mix.

Marinate the chicken: rub 1.5 portions of the Cajun mix and 2 tsp olive oil over the chicken halves. Place in an airtight container and refrigerate overnight or for at least 30 minutes.

Sear the chicken: heat a wide pan over medium-high. Add 25 g butter until foaming. Sear the marinated chicken until golden, about 4 to 6 minutes per side. Remove from the pan and let rest for 5 to 10 minutes before slicing.

Sauté aromatics: in the same pan, reduce heat to medium and add the chopped red onion and garlic. Sauté until translucent and fragrant, about 3 minutes.

Add rice and spice: add day-old rice to the pan and sprinkle with the remaining 1/2 portion of Cajun mix. Toss until rice is warmed through.

Make the sauce: lower the heat to gentle. Melt 15 g butter, stir in the rest of the Cajun mix, then slowly pour in 250 ml milk while whisking to combine.

Finish with cheese: add 150 g light cream cheese and 40 g grated Parmesan. Stir until the mixture becomes a glossy, smooth sauce.

Plate: slice the rested chicken and arrange over the creamy Cajun rice. Spoon any extra pan sauce over the top and sprinkle with chopped fresh parsley.