1. Season the chicken breasts with smoked paprika, garlic powder, onion powder, salt, and pepper. Massage the spices into the chicken to coat it evenly.

2. Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and sear for 3-4 minutes per side until golden brown. Set the chicken aside.

3. In the same skillet, add chopped onion and minced garlic. Sauté for 2-3 minutes until the onion becomes translucent and the garlic is fragrant.

4. Pour in chicken stock, heavy cream, peri-peri sauce, and lemon juice. Stir well and bring to a simmer. Cook for 5-7 minutes until thickened slightly.

5. Return seared chicken breasts to the skillet, nestling them into the sauce. Reduce heat to low and simmer for 10-15 minutes until cooked through. Use a meat thermometer to ensure it reaches 165°F.

6. Serve the chicken with creamy peri-peri sauce over cooked white rice and garnish with chopped fresh parsley.