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Pat 1 ½ lbs boneless, skinless chicken thighs dry and cut into 1-inch cubes. Toss with 1 tbsp avocado oil, 1 tsp fine sea salt, ½ tsp black pepper, 1 tsp smoked paprika, and 2 tsp garlic powder.
Heat a large skillet over medium heat. Add the chicken in a single layer and cook for 4-6 minutes, stirring occasionally.
Add ½ large yellow onion (diced), ½ lb chopped broccoli florets, and 1 tbsp water or chicken broth. Cover and cook for 3-4 mins, then uncover and cook another 1-2 mins to reduce the liquid.
Stir in 2 cups prepared rice (I used my @kaizenfoodco lowcarb rice) and half of 1 cup shredded cheddar (or Pepper Jack). Sprinkle the rest of the cheese on top, cover, and let it melt for 1-2 minutes.
Top with fresh parsley, hot sauce, some sour cream or yogurt, and serve!