Cut each chicken breast in half so that you have 6 thinner chicken breasts. Sprinkle with 1/4 tsp. of salt. In a large skillet, melt butter over medium heat until it starts to bubble.

Cook chicken (in batches if necessary), 3-4 minutes each side. Remove chicken to a separate plate and keep warm. Add the flour, sugar, remaining salt and spices. Stir to a smooth paste.

Whisk in the orange juice. Continue to cook, whisking, until the mixture comes to a boil. Reduce heat, add the chicken back to the pan, and simmer until the chicken is thoroughly cooked, about 10 minutes.

Serve chicken over cooked rice, spooning the sauce over top. Garnish with fresh orange slices and parsley.