Rinse the brown rice under cold water until the water runs clear.
In a medium saucepan, combine the rinsed brown rice and 2 cups of water. Bring to a boil over high heat.
Once boiling, reduce the heat to low, cover, and simmer for 40 minutes or until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes.
While the rice cooks, prepare the chicken by trimming any excess fat and slicing the chicken breasts into bite-sized pieces.
In a medium bowl, toss the chicken pieces with olive oil, garlic powder, smoked paprika, salt, and black pepper until evenly coated.
Heat a large non-stick skillet over medium-high heat. Add the seasoned chicken pieces and cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.
Steam the broccoli florets, sliced red bell pepper, and julienned carrot in a steamer basket over boiling water for 4-5 minutes until tender-crisp. Remove from heat.
In a small bowl, whisk together the low sodium soy sauce, fresh lemon juice, and honey until combined.
To assemble the bowls, divide the cooked brown rice evenly among four bowls.
Top each bowl with cooked chicken, steamed vegetables, and sprinkle with chopped green onions.
Drizzle the soy sauce mixture evenly over each bowl before serving.