Rinse the rice under cold water until the water runs clear.
In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and water is absorbed.
Remove the rice from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
While the rice cooks, prepare the chicken breasts by patting them dry with paper towels.
In a small bowl, mix together the olive oil, smoked paprika, garlic powder, ground cumin, salt, and black pepper.
Brush the spice mixture evenly over both sides of the chicken breasts.
Heat a grill pan or skillet over medium-high heat.
Cook the chicken breasts for 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.
Remove the chicken from the pan and let it rest for 5 minutes before slicing into strips.
In a small bowl, whisk together the Greek yogurt, fresh lime juice, honey, and salt to make the dressing.
Divide the cooked rice evenly between two bowls.
Top each bowl with sliced chicken, cherry tomatoes, cucumber, shredded carrots, red onion, and chopped cilantro.
Drizzle the yogurt dressing over the bowls before serving.