Heat the olive oil in a large nonstick skillet over medium-high heat until it shimmers lightly, about 1 minute.

Add chopped onions and minced garlic to the hot skillet and sauté for 2–3 minutes until onions are translucent.

Season the ground chicken with salt, pepper, and red pepper flakes, then add to the skillet. Cook 5–7 minutes until cooked through.

Stir in the long-grain rice, coating it in the flavorful juices. Toast for 1–2 minutes until slightly opaque.

Pour in the chicken broth, stirring to combine. Bring to a gentle boil, reduce heat to low, cover and simmer 18–20 minutes.

Let the skillet rest off the heat for 5 minutes, fluff gently with a fork, and garnish with parsley.