Cook the Grits: Bring the water/broth to a boil in a medium saucepan. Slowly whisk in the grits. Reduce heat to low, cover, and simmer for 20-30 minutes (or according to package directions), stirring frequently to prevent clumping.

Finish the Grits: Once the grits are tender and very thick, remove from heat. Stir in the heavy cream, 4 tbsp butter, and Parmesan cheese. Season with salt and pepper. The grits should be incredibly **thick, gooey, and viscous**, easily holding their shape. Keep warm, covered.

Sear the Chicken: Season the chicken pieces with salt and pepper. In a large skillet over medium-high heat, melt the olive oil and 2 tbsp of the butter. Sear the chicken in batches until golden brown and cooked through (about 5-7 minutes). Remove the chicken and set aside, reserving the skillet drippings.

Build the Scampi Sauce: Reduce the heat to medium-low. Add the remaining 2 tbsp of butter to the skillet. Stir in the minced garlic and red pepper flakes (if using) and cook for 1 minute until fragrant. Do not burn the garlic.

Deglaze and Thicken: Pour in the white wine (or broth) and scrape up any browned bits from the bottom of the pan. Let the liquid reduce for 2 minutes. Stir in the lemon juice. The resulting sauce should be a shimmering, **thick, viscous butter sauce** that clings to the pan.

Combine: Return the chicken to the pan. Toss to coat completely in the **thick, gooey scampi sauce**. Stir in the chopped sun-dried tomatoes (or pimentos) and half the fresh parsley.

Plate and Serve: Spoon a generous layer of the **creamy, viscous Parmesan grits** into a serving bowl. Top immediately with the chicken scampi and its thick sauce. Garnish with the remaining fresh parsley and a final sprinkle of Parmesan cheese, serving while everything is hot.