Rinse the brown rice under cold water until the water runs clear.
In a medium saucepan, combine the rinsed brown rice and chicken broth. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and simmer for 40 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
While the rice cooks, heat olive oil in a large skillet over medium-high heat.
Add the chicken pieces to the skillet and season with salt, black pepper, paprika, and onion powder.
Cook the chicken for 6-8 minutes, stirring occasionally, until the chicken is cooked through and no longer pink inside.
Add the minced garlic to the skillet with the chicken and cook for 1 minute until fragrant.
Steam the broccoli florets by placing them in a steamer basket over boiling water, cover, and steam for 4-5 minutes until tender but still bright green.
Combine the cooked rice, chicken, and steamed broccoli in the skillet. Stir well to mix all ingredients evenly and heat through for 2 minutes.
Serve warm.