Start by cutting your chicken into bite-sized pieces, seasoning generously with salt, pepper, paprika, cumin, and oregano. Set aside.

In a large skillet, heat a tablespoon of cooking oil over medium-high heat. Add the seasoned chicken pieces and cook for about 5-7 minutes, until golden brown and cooked through.

Reduce heat to medium and add diced onion and minced garlic to the skillet. Sauté for 2-3 minutes until onions are translucent and garlic is fragrant.

Lower the heat slightly, add the cream cheese, and stir until smooth and creamy, about 2-3 minutes.

Fold in your cooked basmati rice, ensuring each grain is coated with the sauce. Cook for an additional 2-3 minutes.

Adjust seasoning with more salt and pepper if needed, serve warm garnished with fresh parsley and a squeeze of lemon.