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Cook the rice by bringing water and salt to a boil. Add rice, cover, reduce heat, and simmer for 15 minutes until fluffy.
In a bowl, mix olive oil, garlic, paprika, Italian seasoning, salt, pepper, and lemon juice. Coat chicken slices well.
Heat a grill pan or skillet over medium-high heat. Grill chicken for 4–5 minutes per side until golden and fully cooked. Set aside.
In another pan, heat olive oil and sauté onions and mushrooms for 2 minutes.
Add broccoli, zucchini, and bell pepper. Stir-fry for 4–5 minutes until tender-crisp.
Stir in soy sauce, garlic powder, and black pepper. Toss well.
Assemble the bowl: add rice, top with grilled chicken, then spoon over veggie stir-fry. Garnish with parsley.