Step 1

Preheat the oven to 350 degrees.

Step 2

Dice the onion and mince the garlic. Have all of your other ingredients and the proper measuring cups or spoons on hand.

Step 3

Heat an oven safe casserole dish over a medium high flame. Add in 2 tablespoons of olive oil and heat until shimmery, but not smoking.

Step 4

Working with two pieces at a time, quickly sear the chicken breasts on both sides. A crowded pan will cook the chicken, but not sear it. The chicken will cook through in the oven.

Step 5

Reserve the cooked chicken on a clean plate. Drop the heat to medium low.

Step 6

Add in the butter and swirl around the pan with a whisk to melt. Next add flour, continuing to whisk for 1 - 2 minutes. Gradually add in the chicken stock, whisking to combine.

Step 7

Add in the onion and cook 2 - 3 minutes, or until tender. Add in the garlic, cooking one minute more.

Step 8

Add lime juice and wine, then allow it to come to a boil. Turn up the heat if necessary. Once boiling add in rice, salt, pepper, paprika, cilantro, sriracha, and heavy cream. Stir to combine completely.

Step 9

Place chicken back into the pan on top of the rice. Cover and bake in the preheated oven at 350 degrees for 20 minutes.

Step 10

Remove from oven and let sit, covered, for 5 minutes before serving.

Step 11

Slice avocado and lime, chop up extra cilantro.

Step 12

Serve topped with avocado slices, extra cilantro, and a squeeze of lime to taste.