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Prepare the chicken by seasoning it with paprika, garlic powder, onion powder, salt and pepper.
In a large pot or dutch oven, heat olive oil over medium heat. Add the seasoned chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
In the same pot, melt the butter over medium heat. Add the diced onion and sauté for 2-3 minutes until translucent.
Add the broccoli florets and minced garlic to the pot. Sauté for an additional 2-3 minutes.
Pour in the chicken stock and add the orzo. Bring the mixture to a boil, then reduce heat and simmer for 10-12 minutes, or until the orzo is tender.
Stir in the cooked chicken, nutritional yeast (or Parmesan), and a pinch of salt. Taste and adjust seasoning as needed.
Serve the chicken and broccoli orzo warm, with a squeeze of lemon juice on top.