Prepare the Rice:

• Rinse the basmati rice under cold water until the water runs clear.
• In a medium saucepan, bring 2 cups of water to a boil. Add a pinch of salt and the rinsed rice.
• Reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it sit, covered, for an additional 5 minutes. Fluff with a fork before serving.

Season the Chicken:

• In a bowl, combine the chicken pieces with paprika, ground cumin, oregano, crushed chilies, salt, and pepper. Toss until the chicken is evenly coated with the spices.

Cook the Chicken:

• In a large skillet, melt 1 tablespoon of butter over medium-high heat.
• Add the seasoned chicken pieces to the skillet in a single layer, ensuring not to overcrowd the pan.
• Cook the chicken for about 5–7 minutes, turning occasionally, until browned and cooked through. Once done, remove the chicken from the skillet and set aside.

Prepare the Creamy Herb Sauce:

• In the same skillet, melt the remaining 1 tablespoon of butter over medium heat.
• Add the dried thyme, rosemary, basil, and ground fennel. Sauté the herbs for about 1 minute until fragrant.
• Reduce the heat to low and stir in the cream cheese until it melts and combines with the herbs.
• Gradually pour in the milk or buttermilk, stirring continuously to create a smooth, creamy sauce. Let the sauce simmer gently for a few minutes until it thickens slightly.

Combine and Serve:

• Return the cooked chicken to the skillet, stirring to coat the pieces evenly with the creamy herb sauce.
• Allow the chicken to simmer in the sauce for an additional 2–3 minutes to meld the flavors.
• Serve the creamy herb chicken over the prepared basmati rice. Garnish with fresh herbs if desired.