Combine salt, black pepper, garlic powder, onion powder, oregano, thyme, paprika, and chilli powder in a small bowl and stir until uniform. Reserve 1.5 portions for the chicken and 1/2 portion for the rice.

Rub 1.5 portions of the Cajun mix and 2 teaspoons olive oil over the chicken halves. Seal them in an airtight container and refrigerate overnight, or for at least 30 minutes.

Heat a large skillet over medium-high heat. Add 25 g butter and let it melt until foaming. Sear the chicken until a golden crust forms, about 4 to 6 minutes per side.

Remove the chicken to a plate and let it rest for 5 minutes before slicing.

In the same pan, lower the heat to medium. Add chopped red onion and garlic. Sauté for about 3 minutes until softened.

Sprinkle in the remaining 1/2 portion of Cajun mix, then add day-old rice. Stir to coat the rice with the onion, garlic, and spices.

Reduce the heat to low. Add 15 g butter and let it melt. Stir the spices to bloom gently in the fat for 30 seconds.

Pour in the milk slowly while whisking to create a smooth base. Avoid boiling.

Add the light cream cheese in chunks and grated Parmesan. Stir until the cheese melts into a creamy sauce.

Slice the rested chicken and arrange it over the creamy Cajun rice. Sprinkle with chopped fresh parsley and serve immediately.