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To a pot of water on the stove, add the water, peppercorns, thyme, garlic cloves and salt. Stir and let it come to a simmer or until the salt has dissolved.
Once dissolved, take it off the stove and let the brine cool completely.
Once cold, add in the chicken breast, cover and let it sit in the fridge for 3-4 hours.
After 3 hours, take the chicken out of the fridge and preheat the oven to 400F (200C).
Now, take out the chicken from the brine and wash it really well. Once washed, pat it dry with a paper towel and set onto a baking sheet lined with parchment paper (or foil).
Add a small drizzle of olive oil onto each breast (both sides) and lightly season with paprika, garlic powder, and onion powder.
Massage it with clean hands on both sides and bake for 25-30 minutes or until it reaches an internal temperature of 160F (70C).
Let it cool, slice thinly and enjoy onto wraps, sandwiches, salads, or any way you like!