Heat water in a pan and add rice. Let it boil and then sieve. Heat olive oil in a pan. Add finely chopped garlic cloves and sauté lightly. Add finely chopped onions, thyme sprigs, sliced chicken breast, salt, crushed black pepper and white wine. Mix. Grease a baking tray with olive oil. Add a layer of rice and then another layer of cooked chicken. Add cream and chicken stock to the same pan of cooked chicken. Mix and heat. Add this to the tray. Top with grated parmesan cheese. Bake at 180 C for 10 to 12 min. Garnish with coriander sprig and serve hot.