Rinse basmati rice under cold running water in a fine-mesh strainer until water runs completely clear, about 2 to 3 minutes. In a separate medium pot, bring 2 cups of water to a rolling boil, then add rice, a pinch of salt, and 1 tablespoon butter. Reduce heat to low, cover tightly, and simmer for 15 to 20 minutes without lifting lid. Fluff with fork and set aside.

While the rice cooks, pat chicken pieces completely dry with paper towels, getting every surface as dry as possible. Season generously on all sides with garlic powder, onion powder, paprika, salt, and black pepper.

Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until butter stops foaming and pan is very hot. Add seasoned chicken in a single layer without crowding and sear for 6 to 7 minutes per side until deeply golden brown and internal temperature reaches 165°F. Remove to a plate and set aside.

In the same skillet with the flavorful drippings, melt remaining 1 tablespoon butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant and just starting to turn golden, stirring constantly.

Pour in heavy cream and 2 cups chicken broth, stirring well to scrape up browned bits from bottom of pan. Bring to a gentle simmer with small bubbles around the edges. Add softened cream cheese and whisk until melted completely, then stir in Parmesan cheese, thyme, rosemary, basil, oregano, and ground fennel. Simmer for 3 to 4 minutes until sauce thickens enough to coat the back of a spoon.

Return seared chicken pieces to skillet, spooning creamy herb sauce generously over top. Simmer together for 2 to 3 minutes so chicken absorbs herb flavors.

Serve creamy herb chicken over fluffy basmati rice and garnish with freshly chopped parsley.