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For the dressing, combine ½ cup plain yogurt, ¼ cup dijon mustard, 2 Tbsp honey, 1 Tbsp olive oil, 1 Tbsp lemon juice, 2 Tbsp apple cider vinegar, salt, pepper, and garlic powder. Add to dressing bottle and thin with a little water (I did about 2 Tbsp water to make it thinner).
For the chicken: Salt both sides of the chicken breast and let it rest on a plate for 5 minutes. Season with salt, pepper, garlic powder, onion powder, and smoked paprika on both sides. Add to a pan with olive oil over medium-high heat. Cover and cook for 8 minutes. Flip and cook for an additional 8 minutes. Let chicken rest on a cutting board for at least 15 minutes.
Add diced chicken and rice to your plate and dress with honey mustard dressing. Serve with a side salad or any veggie.