1. Start by heating the olive oil in a large skillet over medium heat. Add the chicken breasts, searing each side until golden brown, about 5 minutes per side. Remove the chicken and set aside.
2. In the same skillet, add the chopped onion and garlic. Sauté until the onion is translucent and fragrant, about 3 minutes.
3. Stir in the cumin, paprika, salt, and black pepper, allowing the spices to bloom in the oil for about 1 minute.
4. Add the rice to the skillet and stir well to coat with the spices and oil. Pour in the chicken broth, bringing the mixture to a gentle simmer.
5. Return the chicken to the skillet, nestling it into the rice. Cover the skillet and reduce the heat to low. Allow it to cook for about 20 minutes, or until the rice is tender and the chicken is cooked through.
6. Once cooked, remove the chicken and stir in the heavy cream and Parmesan cheese until the sauce is smooth and creamy.
7. Return the chicken to the skillet and spoon the creamy sauce over the top. Sprinkle with freshly chopped parsley before serving.

Cooking this dish always reminds me of the patience and love my abuela infused into her meals. It’s a lesson in taking the time to savor the process as much as the result.