Rinse the brown rice under cold water until the water runs clear.
In a medium saucepan, combine the rinsed brown rice and 3 cups of water. Bring to a boil over high heat.
Once boiling, reduce the heat to low, cover, and simmer for 40 minutes or until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes.
While the rice cooks, prepare the chicken. In a small bowl, mix the garlic powder, smoked paprika, black pepper, and salt.
Pat the chicken breasts dry with paper towels and rub them evenly with olive oil and the spice mixture.
Heat a large skillet over medium-high heat. Add the chicken breasts and cook 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 skillet and let it rest for 5 minutes before slicing into thin strips.
In the same skillet, add the broccoli florets, diced red bell pepper, and shredded carrots. Sauté for 4-5 minutes until the vegetables are tender-crisp.
In a small bowl, combine the Greek yogurt, lemon juice, and ground cumin to make a creamy sauce. Mix well.
To assemble each bowl, divide the cooked brown rice among four bowls.
Top the rice with sautéed vegetables and sliced chicken breast.
Drizzle each bowl with the cumin yogurt sauce.
Garnish with chopped green onions and fresh cilantro before serving.