Rinse the brown rice under cold water until the water runs clear.
In a medium saucepan, combine the rinsed brown rice and 2 cups of water. Bring to a boil over high heat.
Once boiling, reduce the heat to low, cover, and simmer for 20 minutes or until the rice is tender and water is absorbed.
While the rice cooks, prepare the chicken by patting it dry with paper towels.
In a small bowl, mix the garlic powder, smoked paprika, black pepper, and salt.
Rub the spice mixture evenly over both sides of the chicken breasts.
Heat the olive oil in a large skillet over medium 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 the chicken from the skillet and let it rest for 5 minutes before slicing into thin strips.
Steam the broccoli florets in a steamer basket over boiling water for 4-5 minutes until tender but still crisp.
In a small bowl, whisk together the fresh lime juice, low sodium soy sauce, and honey to make the dressing.
To assemble the bowls, divide the cooked brown rice evenly among four bowls.
Top each bowl with sliced chicken, steamed broccoli, shredded carrots, chopped cucumber, and fresh cilantro.
Drizzle the lime-soy dressing evenly over each bowl.
Serve immediately and enjoy your low calorie chicken and rice bowls.