Pat chicken dry and season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder. Heat olive oil in a large skillet over medium-high heat, then cook chicken until lightly browned and cooked through (5-7 minutes). Remove chicken and set aside.

If needed, add more olive oil to the skillet and reduce heat to medium. Cook diced onion until soft (3-4 minutes), then add minced garlic and cook for 1 minute more. Stir in uncooked rice and toast for 1-2 minutes until slightly opaque.

Pour in chicken broth and milk, bringing the mixture to a slow boil, scraping any browned bits. Stir in the cooked chicken and remaining seasonings: 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and paprika. Reduce heat to low, cover, and simmer for 15 minutes.

Gently stir in the broccoli florets, re-cover, and cook for another 5-7 minutes until the rice is tender and the broccoli is crisp-tender. Remove the pot from heat and stir in the shredded cheddar cheese and softened cream cheese until completely melted and creamy.

Taste and add additional seasoning if desired. Let the dish rest, covered, for 5 minutes before serving to allow flavors to meld and the sauce to thicken slightly.