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In a shallow Dutch oven, add the avocado oil and preheat over medium-high heat, meanwhile, season the chicken on both sides with some Teriyaki Takeout blend, chicken bouillon powder, and salt and pepper, add it to the hot skillet and sear on both sides until golden brown, remove to a plate and set aside.
Add the butter/sesame blend along with the garlic, ginger and onion, saute for a few minutes or until tender and translucent, then add the rice, cook while stirring for a couple minutes then add in the chicken stock, cream, and some salt and pepper.
Place the seared chicken in the stock and rice mixture, bring to a boil, cover put in 350 degree oven for 30 minutes. Finish with fresh parsley and dig in!