Step 1: Season the chicken pieces with salt, pepper, and paprika. Heat olive oil in a large deep skillet over medium-high heat.
Step 2: Add the chicken to the skillet and cook until browned on all sides, about 5-6 minutes. Remove the chicken and set aside on a plate.
Step 3: In the same skillet, add the diced onion and cook until translucent, about 3 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Step 4: Add the uncooked rice to the skillet and stir for 1-2 minutes to lightly toast the grains.
Step 5: Pour in the chicken broth and stir, scraping any browned bits from the bottom of the pan. Add the chicken back into the skillet.
Step 6: Bring the mixture to a boil, then reduce heat to low, cover with a lid, and simmer for 15 minutes.
Step 7: Remove the lid and quickly place the broccoli florets on top of the rice. Replace the lid and continue to simmer for another 5 minutes, or until the liquid is absorbed and the rice is tender.
Step 8: Turn off the heat. Sprinkle the shredded cheddar cheese over the top and cover for 1-2 minutes until the cheese is completely melted. Stir gently before serving.