Rinse the rice under cold water until the water runs clear. Combine rice and 3 cups of water in a medium saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes.

In a large mixing bowl, toss the cubed chicken with olive oil, salt, pepper, garlic powder, and smoked paprika until evenly coated.

Heat a large non-stick skillet over medium-high heat. Add the chicken in a single layer and cook for 8 to 10 minutes, stirring occasionally, until the internal temperature reaches 165°F (74°C).

Place broccoli florets in a steamer basket over boiling water. Cover and steam for 5 minutes until tender-crisp and vibrant green.

Evenly distribute the cooked rice into four meal prep containers (approximately 1 cup per container).

Top each portion of rice with equal amounts of the cooked chicken and steamed broccoli.

Allow the meals to cool to room temperature before sealing with lids and refrigerating.