In a medium pot over medium heat, melt 2 tablespoons butter. Add 2 cloves minced garlic and cook for 30 seconds until fragrant. Add rice and stir for 1 minute to coat. Pour in 3 cups chicken broth and bring to a boil. Reduce heat to low, cover tightly, and simmer for 15 minutes. Remove from heat and stir in Parmesan cheese. Keep covered.

While rice cooks, season chicken strips with salt and black pepper on both sides.

Heat a large skillet over medium-high heat. Add 1 tablespoon butter. Once melted, add chicken strips in a single layer. Cook for 3 minutes on first side until golden brown, then flip and cook 2-3 minutes more until internal temperature reaches 165°F. Remove chicken to a plate.

In the same skillet over medium heat, melt remaining 2 tablespoons butter. Add 4 cloves minced garlic and red pepper flakes. Stir constantly for 1 minute until fragrant but not browned.

Pour in 1/2 cup chicken broth and lemon juice, scraping up browned bits from bottom of pan. Simmer for 3-4 minutes until slightly reduced and thickened.

Return chicken to skillet and toss in sauce to coat each piece.

Spoon garlic Parmesan rice onto plates and top with chicken scampi. Garnish with fresh chopped parsley.