In a medium saucepan, combine the rinsed brown rice and chicken broth. Bring to a boil over medium-high heat.
Once boiling, reduce heat to low, cover, and simmer for 25 minutes or until the rice is tender and the liquid is absorbed.
While the rice cooks, heat olive oil in a large skillet over medium heat.
Add the chicken pieces to the skillet and season with salt, black pepper, paprika, onion powder, and dried thyme.
Cook the chicken for 6-8 minutes, stirring occasionally, until fully cooked and no longer pink inside.
Add the minced garlic to the skillet with the chicken and cook for 1 minute until fragrant.
Add the broccoli florets to the skillet with 2 tablespoons of water, cover, and steam for 4-5 minutes until the broccoli is tender but still bright green.
Once the rice is cooked, fluff it with a fork and transfer it to the skillet with the chicken and broccoli.
Stir everything together until well combined and heated through.
Remove from heat and sprinkle the grated Parmesan cheese over the mixture. Stir to combine.
Serve warm.