Rinse the rice under cold water until the water runs clear. Drain well.
In a medium saucepan, bring 2 cups of water and 1/2 teaspoon salt to a boil.
Add the rice to the boiling water, reduce heat to low, cover, and simmer for 18 minutes or until rice is tender and water is absorbed.
Remove the saucepan from heat and let the rice sit covered for 5 minutes. Then stir in 1 tablespoon of unsalted butter and fluff with a fork.
While the rice is cooking, heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Pat the chicken breasts dry with paper towels. Season both sides with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon paprika.
Place the chicken breasts in the hot skillet and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is golden brown.
Remove the chicken from the skillet and let it rest for 5 minutes before slicing.
Serve the sliced chicken breasts over the cooked rice.