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Season your sliced chicken generously with salt, paprika, onion and garlic powders. Toss around to coat. Heat your oil on medium high in a large pot and cook your chicken for 3-4 minutes. Remove the pieces from the pot.
Heat ½ tbs butter in your pot and sauté the mushroom slices until tender, 5 minutes. Add in the remaining ½ tbs butter and then your onion, carrots and celery and cook for another 4 minutes. Stir in the garlic and thyme and cook for 30 seconds.
Add in the broth, rice, chicken and season with salt and pepper to taste. Simmer, covered for 25-30 minutes (or until rice is done). You may need more broth if it is absorbed.
Lastly, stir in the half and half and parmesan cheese for a few minutes, until smooth. Taste and add in more salt and pepper if needed.