Add the whole peeled garlic cloves and olive oil to a small pot over low heat. Cook until the cloves are tender and lightly golden, with no aggressive bubbling.

Lift the softened garlic from the oil and drain it well. Reserve the garlic oil for the rice and keep the cloves for the chicken marinade.

Blot the chicken breasts dry, then season them generously with salt and pepper. A dry surface helps the chicken brown rather than steam on the grill.

Mash or finely break up the confit garlic in a bowl with lemon juice, lemon zest, chili flakes, parsley, and olive oil. The mixture should look glossy and fragrant, with the parsley evenly distributed.

Coat the seasoned chicken in the lemon mixture, cover, and refrigerate for at least 30 minutes. The chicken should be evenly slick with marinade before it goes onto the grill.

Heat the grill to medium-high after the chicken has marinated. The grates should be hot enough that the chicken begins to sizzle on contact.

Brush the thick lemon rounds with olive oil and grill them over high heat. Turn them when dark grill marks form and the cut sides look caramelized.

Grill the chicken until it reaches 165°F at the thickest point. The meat should release easily from the grates when it is ready to turn and should no longer be pink in the center.

Cook the jasmine rice in the chicken stock following the package directions, then let it cool slightly. The grains should be tender and separate rather than wet or clumped.

Warm the reserved garlic oil in a large sauté pan over medium heat. It is ready when the surface shimmers gently.

Add the spinach and sauté for 1 to 2 minutes. The leaves should collapse and turn a deeper green without becoming soggy.

Stir in the chopped garlic and cooked rice, then heat for 1 minute. The rice should become evenly coated in garlic oil and warmed through.

Fold in the Parmesan and season with salt and pepper to taste. The cheese should melt through the rice without making it heavy or sticky.

Divide the rice among 4 bowls, slice the chicken breasts, and arrange the chicken and caramelized lemon on top. Let the chicken rest briefly before slicing so the juices stay in the meat instead of running across the rice.