Make the seasoned rice: Rinse 1½ cups long-grain white rice under cold water until the water runs mostly clear; drain well. In a medium saucepan, combine the rinsed rice and 2½ cups chicken broth with 1 tablespoon unsalted butter and ½ teaspoon kosher salt, bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and rice is tender. Remove from heat and let rest covered for 10 minutes, then fluff with a fork.

Prepare the blackening spice mix: In a small bowl whisk together 2 tablespoons paprika, 1 tablespoon smoked paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon dried thyme, 1 teaspoon dried oregano, ¾ teaspoon cayenne pepper, 1 teaspoon black pepper, and 1 teaspoon kosher salt.

Prep the chicken: Pat 1¼–1½ pounds boneless skinless chicken breasts dry with paper towels. If the breasts are thick, slice each horizontally to make cutlets about ¾-inch thick or pound gently between sheets of plastic wrap to an even thickness so they cook uniformly. Brush each piece lightly with 1–2 tablespoons olive oil and sprinkle the blackening spice mix evenly over both sides, pressing gently to adhere.

Sear the chicken: Heat a large cast-iron skillet or heavy-bottomed frying pan over medium-high to high heat until very hot. Add 1–2 tablespoons neutral oil or olive oil. Add chicken pieces and cook undisturbed for 3–4 minutes until a dark, blackened crust forms; flip and cook the second side for another 3–4 minutes, or until the internal temperature reaches 165°F (74°C). If breasts are very thick, lower heat slightly and cover for a minute to finish through without burning the exterior. Transfer chicken to a cutting board and let rest 5 minutes before slicing.

Make the creamy sauce: While the chicken rests, whisk together ½ cup mayonnaise, ¼ cup plain Greek yogurt, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, and 1–2 teaspoons hot sauce if you like additional kick. Taste and adjust salt and pepper; add a teaspoon or two of water to thin if needed to a pourable consistency.

Slice the chicken: After resting, slice each chicken breast into ½-inch thick strips or bite-sized pieces. Arrange the sliced chicken briefly back in the hot pan for 30–60 seconds if you want to re-crisp the edges before building bowls.

Assemble the bowls: Divide the fluffed rice among four serving bowls or meal-prep containers. Top each portion with a generous piece of sliced blackened chicken. Drizzle 1–2 tablespoons of the creamy sauce over each portion, then finish with a sprinkle of sliced green onions and 1–2 tablespoons chopped parsley or cilantro. Add an extra pinch of black pepper and a light squeeze of lemon if desired.

Finish and rest: Let assembled bowls cool slightly before storing if refrigerating. For immediate service, serve warm with additional sauce on the side. If packing for meal-prep, cool completely then seal and refrigerate for up to 4 days.