Set a large deep skillet with a lid over medium heat and let it warm for about 1 minute.

Put the chicken pieces in a medium bowl. Sprinkle with 1/2 teaspoon of the salt, all of the black pepper, and 1/2 teaspoon of the garlic powder, and toss to coat the chicken evenly.

Add the olive oil to the warm skillet and swirl it across the bottom.

Add the chicken to the skillet in a single layer. Cook for 3 to 4 minutes, without moving it much, until the bottom side has browned in spots.

Turn the chicken pieces with tongs or a spoon. Cook for 2 minutes more, until the second side loses its raw look. The chicken does not need to be fully cooked yet.

Transfer the chicken and any juices from the skillet to a plate and set it aside.

Add the chopped onion to the same skillet. Sprinkle in the remaining 1/2 teaspoon salt and cook for 3 minutes, stirring often, until the onion softens and looks glossy.

Add the uncooked rice and the remaining 1/2 teaspoon garlic powder to the skillet. Stir for 1 minute so the rice is coated with the onion and oil.

Pour the chicken broth into the skillet. Stir and scrape the bottom of the skillet with a wooden spoon to loosen any browned bits.

Return the chicken and any juices from the plate to the skillet. Spread the chicken into an even layer over the rice.

Increase the heat to medium-high and bring the broth to a steady boil.

Cover the skillet with the lid and lower the heat to low. Cook for 12 minutes without lifting the lid.