Rinse jasmine rice under cold water until clear. In a saucepan, bring chicken broth to a boil, add rice, cover, reduce heat, and cook for 15-20 minutes.

Fluff the rice with a fork, then stir in Parmesan cheese, garlic powder, and olive oil. Mix well and set aside.

Season chicken with salt and pepper. Heat olive oil in a skillet, add chicken, and cook for 5-7 minutes until golden.

In the same skillet, sauté minced garlic and red pepper flakes for about 1 minute until fragrant.

Pour in white wine and deglaze the skillet, scraping up browned bits. Simmer for 1-2 minutes.

Add lemon juice and chicken broth to the skillet. Simmer for 3-4 minutes to combine flavors.

Return chicken to the skillet, stir in butter, and heat through for 1-2 minutes.

To serve, spoon rice onto plates, top with chicken mixture, and garnish with parsley.