Begin by heating olive oil in a spacious skillet over medium heat. Season the chicken with salt, pepper, and garlic powder, then sauté the tenders until they achieve a delightful brown color and are just cooked through. Set them aside.

In the same skillet, introduce butter, garlic, pepper flakes, and half a teaspoon of salt. Sauté the garlic on medium heat for a few minutes. Increase the heat to medium-high, pour in white wine, and stir for approximately 5 minutes. Set aside 3 tablespoons of the pan sauce for later use.

Now, incorporate uncooked rice into the skillet with the remaining butter sauce. Ensure it's thoroughly coated. Add chicken broth and the remaining half teaspoon of salt. Bring the mixture to a gentle boil, then reduce the heat to medium-low, cover the pan, and let it simmer for 20 minutes or until the rice reaches a tender consistency. Stir intermittently during the cooking process.

Sprinkle Parmesan over the rice, then arrange the chicken tenders on top. Cover the skillet, remove it from heat, and let it stand for 5 minutes. When serving, drizzle the reserved 3 tablespoons of pan sauce over the chicken tenders and garnish with parsley.