Rinse the chicken under cold water and pat it dry with paper towels. Cut the chicken into bite-sized pieces. In a medium mixing bowl, combine olive oil, garlic powder, onion powder, paprika, salt, and pepper. Add the chicken pieces, coating them evenly with the seasoning mixture.

Heat a large skillet over medium-high heat. Once the skillet is hot, add the seasoned chicken pieces in a single layer. Cook for about 5-7 minutes, or until the chicken is browned and cooked through, stirring occasionally to prevent sticking. Once cooked, remove the chicken from the skillet and set aside.

In the same skillet, add the butter and let it melt. Add the uncooked rice, stirring it in the melted butter for about 1-2 minutes until the rice is lightly toasted. Pour in the chicken broth, bring to a boil, and then reduce the heat to low. Cover the skillet and simmer for 15 minutes or until the rice is tender and has absorbed the liquid.

While the rice is cooking, bring a small pot of water to a boil. Add the broccoli florets, red bell pepper, and snap peas. Blanch the vegetables for about 2-3 minutes, then drain and rinse them under cold water to stop the cooking process.

Once the rice is fully cooked, fluff it with a fork. Divide the rice among four bowls. Top each bowl with a generous portion of the cooked chicken and arrange the blanched vegetables on top. Garnish with chopped parsley or cilantro, and serve with lime or lemon wedges on the side.