Warm a large skillet or dutch oven on medium-high heat and add the chicken pieces along with 1 teaspoon of salt, pepper, garlic powder, and paprika. Cook the chicken, stirring occasionally, until it’s nearly done, about 5 minutes.
Next, toss in the sliced onion and bell peppers, sprinkle with another pinch of salt, and continue cooking for an additional 5 minutes, stirring from time to time until the vegetables soften.
Add the minced garlic and sauté for another minute until fragrant.
Stir in the tomato paste and rinsed rice, mixing everything well so the chicken and veggies get nicely coated.
Pour the chicken broth into the pan along with the remaining teaspoon of salt, stirring to combine thoroughly.
Raise the heat until the mix boils, then cover the pan and reduce heat to low. Let it simmer gently for 15 minutes.
After cooking, turn off the heat and keep the lid on the pot allowing the dish to rest and finish cooking in its own steam for 10 minutes.
Finally, lift the lid, fluff the rice with a fork, and serve immediately while hot.
