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Step 1: Heat 1 tbsp oil in a pan.
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Step 2: Add 1 lb chicken thighs and cook until browned.
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Step 3: Add 2 tsp Old Bay, 1/2 diced onion, 3 cloves minced garlic, 1/4 cup chopped sundried tomatoes, 1/2 tbsp Black pepper, 1/2 tbsp garlic powder, 1/2 tbsp onion powder, and 2 tsp paprika. Cook until the onion is translucent.
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Step 4: Add 1.5 cups rice and 4 cups chicken broth. Stir to combine.
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Step 5: Bring the mixture to a boil, then reduce the heat to low and cover the pan.
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Step 6: Simmer for 20-25 minutes or until the rice is cooked and the liquid has been absorbed.
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Step 7: Stir in 1/2 block low-fat cream cheese and 1/2 cup half & half cream until melted and smooth.