In a saucepan, bring the 2 ¼ cups chicken broth, 2 tbsp unsalted butter, and ½ tsp salt to a boil over medium-high heat. Add the rinsed 1 ½ cups white rice, stir once, then reduce heat to low. Cover tightly and simmer for 18 minutes, or until all the liquid is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.

While the rice cooks, pat the 1 ½ lb boneless skinless chicken thighs dry with paper towels. In a mixing bowl, toss the 1 ½ lb boneless skinless chicken thighs with 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, ½ tsp salt, and ½ tsp black pepper until evenly coated.

Heat 1 tbsp olive oil in a skillet over medium-high heat. Add the seasoned 1 ½ lb boneless skinless chicken thighs in a single layer and cook undisturbed for 4–5 minutes until golden brown on the bottom. Flip and cook another 3–4 minutes until cooked through (internal temp 165°F). Add the 3 cloves garlic and cook for 30 seconds until fragrant.

Reduce heat to medium-low. Pour in the 2 tbsp soy sauce and 1 tbsp lemon juice, stirring to coat the 1 ½ lb boneless skinless chicken thighs and scraping up any browned bits from the pan. Let the sauce simmer for 1–2 minutes until slightly thickened and glossy.

Divide the buttered 1 ½ cups white rice evenly among 4 bowls. Top each with the saucy 1 ½ lb boneless skinless chicken thighs and spoon any remaining pan sauce over the top. Garnish with 2 tbsp fresh parsley chopped and sliced whole green onions thinly sliced. Serve immediately, or let cool completely before portioning into meal prep containers.