Rinse rice under cold water in a fine-mesh strainer until water runs clear. Combine rinsed rice with 2 cups water in a saucepan and bring to a boil over medium heat. Once boiling, reduce heat to low, cover with tight-fitting lid, and simmer for 18-20 minutes until all water is absorbed. Remove from heat, keep covered, and let rest for 5 minutes before fluffing.

While rice cooks, heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until it shimmers but doesn't smoke. Pat chicken breasts completely dry with paper towels and season both sides generously with salt and pepper. Place in hot skillet and cook without moving for 6-7 minutes per side (12-14 minutes total) until golden brown and internal temperature reaches 165°F. Remove to a cutting board and let rest for 5 minutes before slicing.

Using the same skillet, reduce heat to medium and add minced garlic. Sauté for about 1 minute, stirring constantly until fragrant but not browned. If garlic starts to color too quickly, reduce heat slightly. Pour in heavy cream and soy sauce, stirring to combine and scrape up any browned bits. Let sauce simmer gently for 5 minutes, stirring occasionally, until it thickens slightly and achieves a pourable but creamy consistency that coats the back of a spoon.

Slice the rested chicken into strips and return to skillet with creamy garlic sauce. Stir gently to coat each piece evenly and let everything warm through for 2-3 minutes.

Fluff cooked rice with a fork and divide among serving bowls. Top each bowl generously with saucy chicken strips and drizzle any remaining sauce from skillet over the top. Garnish with freshly chopped herbs if desired and serve immediately.