Prepare the Chicken: In a bowl, mix together the olive oil, paprika, cumin, garlic powder, oregano, salt, and pepper. Add the chicken breasts to the marinade and turn to coat completely. If you have time, let it marinate for 15-20 minutes.

Cook the Rice: In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the rinsed rice and stir for one minute to coat the grains in butter. Pour in the chicken broth or water, and add the salt and parsley. Bring to a boil, then reduce the heat to the lowest setting, cover the pot, and let the rice cook for 15-20 minutes, or until all the liquid has been absorbed.

Grill the Chicken: While the rice is cooking, preheat a grill (indoor or outdoor) or a grill pan over medium-high heat. Place the marinated chicken breasts on the hot grill and cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C).

Finish the Dish: When the rice is cooked, remove it from the heat and let it sit, covered, for 5 minutes. Fluff the grains with a fork. Slice the grilled chicken into strips.

Serve: Place the rice on a serving plate, then arrange the chicken slices on top. Garnish with fresh parsley and lemon wedges. Serve this delicious grilled chicken and rice dish immediately.