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Heat the olive oil in a large pot over medium-high heat.
Add the chicken and season with garlic powder, onion powder, paprika, salt, and pepper to taste.
Cook until the chicken is fully cooked, then remove it from the pot and set aside.
Melt the butter in the same pot.
Add the diced onion and grated carrot, and cook for about 5 minutes, or until softened.
Stir in the minced garlic and cook for 2 minutes, until fragrant.
Season to taste.
Pour in the chicken stock, then stir in the orzo and chicken bouillon.
Bring to a boil and cook uncovered for 5 minutes, stirring occasionally.
Add the chopped broccoli, cover, and cook for another 5 minutes.
Return the cooked chicken to the pot.
Stir in the heavy cream and shredded cheddar cheese until smooth and creamy.
Cover and cook over low heat for about 5 more minutes, or until the orzo is tender.
Stir, serve, and enjoy!