Rinse the brown rice under cold water until the water runs clear.
In a medium saucepan, bring the chicken broth to a boil. Add the rinsed brown rice, reduce heat to low, cover, and simmer for 40 minutes or until rice is tender and liquid is absorbed. Remove from heat and let sit covered for 5 minutes.
While the rice cooks, prepare the chicken. In a small bowl, combine garlic powder, smoked paprika, black pepper, and salt.
Pat the chicken breasts dry and rub both sides evenly with the spice mixture.
Heat olive oil in 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 (74°C) and the chicken is cooked through.
Remove chicken from skillet and let rest for 5 minutes before slicing into strips.
Steam the broccoli florets until tender but still crisp, about 4-5 minutes.
In a large mixing bowl, combine the cooked brown rice, steamed broccoli, diced red bell pepper, shredded carrots, and chopped green onions.
Add the sliced chicken to the bowl and gently toss to combine all ingredients evenly.
In a small bowl, mix the Greek yogurt with fresh lemon juice to create a light dressing.
Drizzle the yogurt dressing over the rice bowl and garnish with chopped fresh cilantro before serving.