Pat the boneless skinless chicken thighs dry and sprinkle both sides with salt, black pepper, and paprika for flavor. Preheat a large skillet over medium-high heat, then drizzle in olive oil. Once hot, add the chicken and sear for 4–5 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.

Reduce the heat to medium, and add the butter to the same skillet where you cooked the chicken. Once the butter melts, toss in the minced garlic and sauté for about 30 seconds, or until fragrant but not browned.

Next, add the corn kernels to the skillet and cook for 2–3 minutes, stirring occasionally. The goal is to let the corn get slightly charred.

Stir in the cooked long grain white rice, ensuring it blends well with the garlic and corn. If the mixture seems too thick, add a splash of chicken broth to loosen the rice.

Once everything is well combined, turn off the heat. Fold in the grated Parmesan cheese, stirring until it melts into the rice.

Return the seared chicken thighs to the skillet, gently nestling them into the rice mixture.

Sprinkle the chopped fresh parsley over the top for a burst of color and freshness. Allow the dish to rest for 2–3 minutes, letting the flavors meld together. Serve warm.