Combine butter and tomato juice, and bring to a simmer. Add rice, 1 tbsp butter, 1/8 tsp basil, thyme, and garlic powder. Reduce to low heat, cover, and stir frequently. Keep on heat for 30 minutes, until rice is soft.

Chop onion and green onion. Add onions to juice, and set green onions aside.

Place chicken in Zip-loc bag. Add cayenne pepper, onion powder, salt, and 1/8 tsp basil. Shake and set aside.

Place chicken breast in pan, and cook until it reaches 165°F. Reduce heat, shred, and cover to keep warm.

When rice is soft, remove from heat and immediately add tbsp butter and whisk for 2 minutes until sauce become creamy.

Plate rice, top with parmesan cheese, chicken, and green onion.