Begin by cutting the chicken into bite-sized pieces and seasoning generously with paprika, cumin, and oregano.

In a large pan, heat 1 tablespoon of oil over medium heat. Add the chicken pieces and sauté for about 6-8 minutes until browned and cooked through.

In the same pan, add the cream cheese and let it melt over low heat for about 2-3 minutes. Stir in buttermilk, if using.

Stir in the cooked basmati rice into the sauce, gently folding to coat.

Let the mixture simmer for another 5 minutes until the sauce reaches desired thickness.

Serve the dish hot, garnished with fresh parsley and a squeeze of lemon.