Heat olive oil in a large skillet (one with a lid) over medium heat. Add onion to the pan and season with 1/2 teaspoon salt. Cook, stirring frequently, about 5-6 minutes or until translucent.
Add the minced garlic to the pan and cook until fragrant, about 1-2 minutes. Add the rice and saute for 2 minutes, stirring frequently, or until lightly browned and toasted.
Meanwhile, combine 1 teaspoon garlic powder, 1 teaspoon salt, paprika, onion powder, and pepper. Season chicken on both sides, and set aside.
Nestle the chicken into the rice and add 3 cups of the chicken broth, careful not to pour over the chicken. Bring to a boil, then reduce heat to medium-low and cover. Cook undisturbed for 20 minutes. Resist the temptation to lift the lid as it will release steam which is necessary for cooking the rice.
Remove lid and give it a good stir. Pour in the remaining cup of chicken broth, 1/2 teaspoon salt, 1 teaspoon garlic powder and red pepper flakes if using. Cover and cook another 10-15 minutes or until all the liquid is absorbed and rice is tender. If rice is not done, continue to add small amounts of chicken broth until tender.
Let rest 5 minutes before serving. Garnish with fresh minced parsley if desired.
Keep leftover chicken and rice in an airtight container in the fridge. It will last 3-4 days if properly stored.Freezing is not particularly recommended, but it can be done.You can reheat in the microwave; just add a little water to help rehydrate the rice.