In a mixing bowl, combine halved chicken breasts with Cajun seasoning and olive oil. Ensure each piece is well-coated and marinate for at least 30 minutes.

Heat a large skillet over medium-high heat and melt the grass-fed butter. Add the marinated chicken to the pan and cook for 5-7 minutes until golden brown. Let it rest before slicing.

In the same skillet, reduce the heat to medium. Add chopped red onion and sauté for 2-3 minutes. Mix in chopped garlic and cook an additional minute.

Add day-old rice and remaining Cajun seasoning to the skillet. Stir continuously for 3-4 minutes until heated through.

Lower heat to medium-low. Add a knob of butter, then whisk in the milk, followed by cream cheese and Parmesan. Mix until smooth.

Assemble by layering the Cajun rice, topping with sliced chicken, and drizzling with the creamy sauce. Garnish with parsley.