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Heat olive oil in a large skillet over medium heat.
Season chicken fillets with garlic powder, onion powder, salt, black pepper, and paprika.
Cook chicken in the skillet for 5-6 minutes per side until golden brown.
Remove chicken and set aside.
Add rice and chicken broth to the skillet, stir, and bring to a boil.
Reduce heat to low, cover, and simmer for 15 minutes.
Place chicken on top of the rice, cover, and cook for another 5 minutes.
Serve hot.