Preheat the oven to 375°F (190°C). Line a baking dish with aluminum foil or parchment paper.

Combine paprika, garlic powder, and cayenne pepper in a small bowl. Pat chicken dry and rub the spice mixture all over.

Heat olive oil in a skillet over medium-high heat. Sear chicken on each side for about 4-5 minutes until golden brown.

In the same skillet, add chopped onions, bell peppers, and garlic. Sauté for 3-4 minutes until softened.

Stir in uncooked rice and coat it with the oil and vegetables. Pour in chicken broth and place chicken on top.

Bring to a simmer, cover, and cook on low heat for about 20-25 minutes until rice is tender.

Remove from heat and let sit for 5 minutes. Fluff rice with a fork and serve chicken on top.