Heat a saucepan with a medium heat and add in the olive oil and chopped garlic, mix continuously, after 1 to 2 minutes and the garlic is nice and fragrant, add in the water and season with salt, raise to a high heat

Once it comes to a boil, add in the rice, give it a mix, and then place a lid on the saucepan and lower it to a low heat, simmer for 18 minutes or until the rice is cooked through, then remove from the heat (check package instructions on the rice you are using to get your liquid to rice ratios and cooking times right on the money)

Add the chopped chives over the rice, and using a fork, gently fluff the rice

Heat a large fry pan with a medium heat and add in the olive oil

While the oil is heating, place the chicken breast over some paper towels and pat dry, then cut each one into 2-inch (5 cm) pieces, and season the chicken with salt & pepper

Add the chunks of chicken into the hot fry pan, all in a single layer, and fry for 5 to 6 minutes per side or until fully cooked through (minimum internal temperature of 165°F - 74°C), then remove the chicken and set aside

Using the same pan with the same heat, add in the chopped onion and garlic, mix continuously, after 2 to 3 minutes, add in the flour and continue to mix together for 2 minutes, then add in the oregano and crushed red pepper, quickly mix together, then add in the vegetable broth and milk, and gently mix continuously for 3 to 4 minutes

After 3 to 4 minutes and you've ended up with a slightly creamy sauce, season with salt & pepper and mix together, then add the pieces of chicken back to the pan, all in a single layer, and gently flip each one so they're fully coated in the sauce, lower to a low heat and simmer for 2 to 3 minutes or until the chicken is heated through, then turn off the heat, add in the grated cheese and lemon juice, and give it one final mix

Transfer some of the rice into a shallow bowl, add some of the creamy garlic chicken next to the rice, and top off with chopped chives, serve at once, enjoy!