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Season the chicken with garlic powder, adobo seasoning, and black pepper.
Heat olive oil in a pan over medium heat and cook the chicken in batches until browned and cooked through.
Remove the chicken and set aside.
Melt the butter in the same pan and sauté the minced garlic for 2-3 minutes.
Add the white wine and lemon juice, and cook for 5 minutes until reduced by half.
Reserve 2 tablespoons of the garlic-wine mixture.
Add the rice to the pan and cook for 3-4 minutes until it starts to brown.
Pour in the chicken broth, season with salt, and bring to a low boil.
Cover, reduce heat to medium-low, and cook for 15-20 minutes, stirring occasionally, until the rice is tender and the liquid is absorbed.
Turn off the heat and stir in the Parmesan cheese.
Add the cooked chicken back to the pan and drizzle the reserved garlic-wine mixture over the top.
Sprinkle with chopped parsley and additional Parmesan cheese.
Cover and let sit for 5 minutes before serving.
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