1. Toss chicken strips with olive oil, smoked paprika, garlic powder, onion powder, cayenne, oregano, salt, and pepper. Let marinate for 15–20 minutes.

2. Heat a cast iron skillet over medium-high heat. Sear chicken for 4–5 minutes per side. In the last minute, add garlic and butter. Baste chicken and remove from heat to rest.

3. In a saucepan, melt butter over medium heat. Add garlic and sauté until fragrant. Stir in rice and toast lightly for 1–2 minutes.

4. Add warm chicken broth 1 cup at a time, stirring and allowing absorption before adding more. Cook rice for 18–20 minutes, stirring often.

5. Stir in spinach and milk once rice is nearly cooked. Simmer until spinach wilts and mixture thickens. Season with salt, pepper, and nutmeg if using.

6. Remove from heat, stir in Parmesan cheese until melted. Adjust consistency with more broth or milk if needed.

7. Plate rice and top with chicken. Drizzle with remaining butter and garlic from skillet. Garnish with parsley and red pepper flakes.