Place chicken and shrimp in separate bowls. Combine the smoked paprika, garlic powder, onion powder, Creole or Cajun seasoning, salt, and black pepper for the proteins. Season chicken with about two-thirds of the mixture and shrimp with the remainder.

Heat a large, deep skillet over medium-high heat. Add 1 tablespoon olive oil. Sear chicken in a single layer for 4–5 minutes, stirring occasionally, until browned and nearly cooked through. Work in batches if needed. Transfer to a plate and continue directly with the recipe.

Add remaining tablespoon olive oil as needed. Sear shrimp for 60–90 seconds per side, just until they begin turning pink. Do not fully cook. Transfer to a separate plate.

Reduce heat to medium. Melt 3 tablespoons of the rice butter. Cook onion and bell peppers for 3–4 minutes, scraping up browned bits. Add the 6 minced garlic cloves and cook for 30–45 seconds until fragrant.

Add rinsed, thoroughly drained rice and toast in the garlic butter and vegetables for 2 minutes. Stir in the rice smoked paprika, garlic powder, onion powder, Creole or Cajun seasoning, black pepper, Worcestershire sauce, and optional bouillon.

Add chicken broth and stir. Bring to a gentle boil. Return chicken and accumulated juices. Reduce heat to low, cover tightly, and simmer for 18–20 minutes until rice is nearly tender and most liquid is absorbed. Keep covered while cooking.

Gently loosen rice with a fork. Return shrimp and add frozen peas, if using. Cover and cook on low for 3–4 minutes, until shrimp are opaque throughout and peas are hot. Check that the chicken reaches 165°F.

Combine 2 tablespoons melted finishing butter, 1 minced garlic clove, 1 tablespoon chopped parsley, and a small squeeze of lemon. Drizzle over the skillet.

Turn off heat. Gently fold remaining 2 tablespoons rice butter into the rice. Finish with fresh parsley, sliced green onions, and juice of half a lemon. Taste and adjust seasoning. Serve hot.