Step 1: Prepare the Rice

1. Cook rice according to package instructions or use leftover rice.
2. For extra flavor, cook your rice in chicken broth instead of water.
3. Once cooked, fluff with a fork and set aside.

Step 2: Season and Cook the Chicken

1. In a bowl, combine chicken pieces with 1 tablespoon olive oil, garlic powder, paprika, dried oregano, salt, and pepper.
2. Heat a large skillet over medium-high heat and add the remaining tablespoon of olive oil.
3. Add the seasoned chicken to the hot skillet and cook for 5-7 minutes until golden brown and cooked through (internal temperature of 165°F).
4. Remove chicken from the skillet and set aside, keeping warm.

Step 3: Cook the Vegetables

1. In the same skillet, add your mixed vegetables (add a splash more oil if needed).
2. Sauté for 3-4 minutes until vegetables are crisp-tender.
3. Season with a pinch of salt and pepper.
4. Remove from skillet and set aside with the chicken.

Step 4: Make the Creamy Garlic Sauce

1. In the same skillet, melt butter over medium heat.
2. Add minced garlic and sauté for 30 seconds until fragrant (be careful not to burn).
3. Sprinkle in flour and whisk constantly for 1 minute to form a roux.
4. Slowly pour in chicken broth while continuing to whisk to prevent lumps.
5. Allow the sauce to simmer for 2 minutes until it begins to thicken.
6. Reduce heat to low and stir in heavy cream, Parmesan cheese (if using), lemon juice, and dried thyme.
7. Simmer for another 2-3 minutes until the sauce is smooth and creamy.
8. Taste and adjust seasoning with salt and pepper.

Step 5: Assemble the Bowls

1. Divide the cooked rice among 4 serving bowls.
2. Top with cooked chicken and sautéed vegetables.
3. Generously drizzle the creamy garlic sauce over each bowl.
4. Garnish with sliced green onions.
5. Serve immediately while warm.