Begin by cutting the boneless, skinless chicken breast into bite-sized cubes. In a large bowl, combine the chicken with Cajun seasoning, garlic powder, onion powder, black pepper, and salt, ensuring every piece is well-coated.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear each piece of chicken for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken and set it aside.

In the same skillet, melt 2 tablespoons of grass-fed butter. Add diced red onion, green and red bell peppers, and celery, sautéing for 7-10 minutes.

After the vegetables are softened, add minced garlic and remaining Cajun seasoning. Cook this mixture for 1 minute until garlic is fragrant.

Stir in 1 cup of rinsed long-grain white rice and 2 cups of low-sodium chicken broth. Bring to a boil, then reduce the heat to low, cover, and let it simmer for 15-18 minutes.

Once the rice is done, let it rest covered for an additional 10 minutes. Fold the seared chicken back into the rice mixture and stir in the heavy cream and cream cheese until creamy.