Pat chicken cutlets thoroughly dry with paper towels. Season both sides evenly with coarse sea salt, black pepper, garlic powder, and dried oregano.

Heat olive oil and 1 tablespoon butter in a large 12-inch heavy skillet or cast-iron pan over medium-high heat. Sear chicken cutlets for 4 to 5 minutes per side until deep golden brown and cooked through (165°F). Transfer to a warm plate and cover loosely with foil.

Reduce skillet heat to medium. Melt the remaining 1 tablespoon of butter into the flavorful pan drippings. Add minced garlic and diced shallot, sautéing for 60 seconds until aromatic.

Add the rinsed jasmine rice to the skillet. Toast the grains for 2 minutes, stirring continuously so every grain is coated with the fragrant garlic butter fond.

Pour in the chicken bone broth and fresh lemon juice, scraping up all the caramelized browned bits from the pan floor with a wooden spoon. Arrange the lemon wheels on top. Bring to a rolling boil, then lower the heat to low, cover tightly with a lid, and simmer undisturbed for 15 minutes until the rice is tender and liquid is absorbed.

Remove the lid, take out the lemon slices, and stir in the heavy cream and grated parmesan until the rice turns rich, creamy, and glossy. Nestle the seared golden chicken back on top, scatter with fresh chopped parsley, and serve warm directly from the skillet.