In a medium saucepan, bring the chicken broth to a boil.
Add the rinsed brown rice to the boiling broth, reduce heat to low, cover, and simmer for 30 minutes or until rice is tender and liquid is absorbed.
While the rice cooks, heat olive oil in a large non-stick skillet over medium heat.
Add the chopped onion and minced garlic to the skillet and sauté for 3 minutes until softened.
Add the chicken pieces to the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink inside.
Add the diced carrot and broccoli florets to the skillet and cook for another 5 minutes until the vegetables are tender-crisp.
Stir in the frozen peas, salt, black pepper, dried thyme, and paprika. Cook for 2 more minutes until peas are heated through.
When the rice is done, fluff it with a fork and add it to the skillet with the chicken and vegetables.
Gently stir to combine all ingredients evenly and heat through for 1-2 minutes.
Remove from heat and sprinkle with chopped fresh parsley before serving.