Season the chicken well on both sides. Heat a skillet over medium-high heat and add 2 tablespoons of olive oil. Cook the chicken for about 3 minutes on each side, flipping it only once, then reduce the heat to low.

Once the chicken is nearly cooked through, add 2 tablespoons of butter and 1 tablespoon of garlic to the pan. Sauté the garlic until fragrant, about 1 minute, scraping up any browned bits from the pan. Toss the chicken tenders in the garlic butter, coating them evenly on all sides. Remove the chicken from the skillet and set it aside, tented with foil to keep warm.

In the same skillet, increase the heat to medium-low, add 4 tablespoons of butter and 1 tablespoon of garlic, and sauté until fragrant. Pour in the wine and let it simmer to reduce, about 3-5 minutes.

Using a measuring cup, scoop out 1/3 cup of the pan juices and set it aside for later. Heat the pan to medium heat and add the uncooked rice. Pan-fry the rice for about 5 minutes, stirring frequently.

Add the chicken stock and 1/2 teaspoon of salt along with the red pepper flakes. Ensure the rice is fully submerged in the liquid, then bring the mixture to a low boil. Reduce the heat to low, cover the pan, and simmer for 20 minutes or until the rice is tender.

Stir the cooked rice and mix in the parmesan cheese. Dice the chicken (or leave the tenders whole) and arrange it evenly over the rice.

In a small bowl, combine 3 tablespoons of softened butter with the remaining garlic (about 1 tablespoon). Heat in the microwave for 15 seconds until partially melted. Stir in the reserved pan juices and mix well. Add in the parsley and stir to combine.

Drizzle the garlic butter sauce over the rice and chicken. Top with additional parmesan, if desired, and serve directly in the pan.