Pat chicken cutlets completely dry with paper towels. Season both sides evenly with garlic powder, Italian herbs, sweet paprika, kosher salt, and black pepper.

Heat olive oil in a large deep 12-inch skillet or Dutch oven over medium-high heat. Add chicken cutlets and sear undisturbed for 4 to 5 minutes per side until deep golden brown and cooked through (165°F / 74°C). Transfer chicken to a clean plate and loosely tent with foil.

Reduce heat to medium. Add unsalted butter to the remaining skillet drippings. Add minced garlic, chopped rosemary, and fresh thyme; sauté for 60 seconds until intensely aromatic, scraping up the browned chicken bits (fond) from the pan bottom.

Add the rinsed jasmine rice to the skillet. Stir continuously for 2 minutes to toast the grains in the herb butter until translucent around the edges.

Pour in the chicken bone broth, stirring well to ensure no rice sticks to the bottom. Bring to a vigorous simmer, then reduce heat to low, cover with a tight-fitting lid, and simmer gently for 14 to 15 minutes until liquid is mostly absorbed and rice is tender.

Remove lid and gently fold in the heavy cream and grated parmesan cheese until silky and rich. Slice the seared chicken into medallions, nestle on top of the creamy rice, garnish generously with fresh parsley and extra parmesan, and serve immediately.