1. In a skillet, heat 1 tablespoon olive oil over medium-high heat. Season the chicken with paprika, chili flakes, salt, and black pepper. Sear chicken on both sides for 3–4 minutes until golden. Add minced garlic in the last minute of cooking. Remove from heat and set aside.

2. In a saucepan, melt 2 tablespoons butter with 1 tablespoon olive oil. Add garlic and sauté for 30 seconds. Stir in Arborio rice and toast for 1–2 minutes.

3. Add warm chicken broth, one ladle at a time, stirring continuously. Let the liquid absorb before adding more. Repeat for 15–20 minutes until the rice is creamy and tender.

4. Stir in chopped spinach and cook until wilted. Add the heavy cream and simmer for 2–3 minutes.

5. Add Parmesan cheese and stir until melted and incorporated. Taste and adjust seasoning if needed.

6. Serve creamy spinach rice on a plate, topped with spicy garlic chicken. Garnish with red chili flakes or fresh parsley if desired.