Rinse the brown rice under cold water until the water runs clear.
In a medium saucepan, combine the rinsed brown rice and 3 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, heat olive oil in a large skillet over medium-high heat.
In a bowl, toss the chicken pieces with garlic powder, smoked paprika, black pepper, and salt until evenly coated.
Add the seasoned chicken to the skillet and cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.
Add the broccoli florets, shredded carrots, and diced red bell pepper to the skillet with the chicken. Cook for an additional 5 minutes, stirring frequently, until the vegetables are tender-crisp.
In a small bowl, whisk together the soy sauce, honey, rice vinegar, and sesame oil.
Pour the sauce over the chicken and vegetables in the skillet. Stir well to coat everything evenly and cook for 2 more minutes to heat through.
Fluff the cooked brown rice with a fork and divide it evenly among four bowls.
Spoon the chicken and vegetable mixture over the rice in each bowl.
Garnish each bowl with chopped green onions and toasted sesame seeds before serving.