Combine 1 cup of jasmine rice with 2 cups of chicken broth in a saucepan, bring to boil, reduce heat, cover, and simmer for 15 minutes until tender.

Heat 2 tablespoons of olive oil in a skillet, season 1 pound of chicken strips with salt, pepper, and garlic powder, add to the skillet, cooking for 5-7 minutes on each side until golden brown.

In a mixing bowl, combine 1/2 cup of heavy cream, 2 tablespoons of sriracha, and 1 tablespoon of soy sauce, whisk until smooth.

Pour the sauce over the cooked chicken in the skillet, stir to coat evenly, and simmer together for 2-3 minutes.

Plate the fluffy jasmine rice and top with the crispy chicken coated in sauce, garnish with chopped green onions.