Start by rinsing 1 cup of long-grain white rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 2 cups of water. Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and let it simmer for 18-20 minutes. The rice is done when all the water has been absorbed and the grains are tender.

While the rice cooks, heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Season the boneless skinless chicken breasts with salt and pepper, then add them to the hot skillet. Cook the chicken for 6-7 minutes on each side, or until they are golden brown and cooked through, reaching an internal temperature of 165°F. Remove the chicken from the skillet and set it aside.

In the same skillet, add minced garlic to the remaining oil and sauté it for about 1-2 minutes until fragrant, being careful not to burn it. Pour in 1 cup of heavy cream and 2 tablespoons of soy sauce, stirring well to combine. Allow the mixture to simmer on low heat for approximately 5 minutes until it thickens slightly, creating a delightful creamy garlic sauce.

Slice the cooked chicken into strips, then return it to the skillet with the creamy garlic sauce. Gently toss the chicken in the sauce to coat it thoroughly and let it simmer for an additional 2-3 minutes.

To serve, divide the fluffy cooked rice evenly among your bowls. Generously ladle the creamy garlic chicken mixture over the rice, ensuring each bowl is filled with that rich sauce. Garnish with chopped fresh herbs or sliced green onions if desired.