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 25 minutes or until the rice is tender and water is absorbed.
While the rice cooks, heat olive oil in a large skillet over medium-high heat.
Add the chicken pieces to the skillet and season with garlic powder, smoked paprika, salt, and black pepper.
Cook the chicken for 6 to 8 minutes, stirring occasionally, until fully cooked and golden brown on the outside.
Add broccoli florets, diced red bell pepper, and shredded carrots to the skillet with the chicken.
Cook for an additional 5 minutes, stirring frequently, until the vegetables are tender-crisp.
In a small bowl, whisk together the low sodium soy sauce, fresh lemon juice, and honey.
Pour the sauce over the chicken and vegetables in the skillet and stir well to combine.
Cook for another 2 minutes to allow the flavors to meld.
Remove the skillet from heat and stir in the chopped green onions.
Fluff the cooked brown rice with a fork and divide it evenly among four bowls.
Top each bowl of rice with the chicken and vegetable mixture.
Serve immediately.