Preheat your grill to medium-high heat, around 375°F to 400°F (190°C to 200°C).

Coat the chicken breasts with olive oil, then sprinkle paprika, garlic powder, onion powder, salt, and black pepper evenly over both sides.

Place the seasoned chicken on the grill and grill for 6-7 minutes on one side, then flip and grill for another 6-7 minutes until the internal temperature reaches 165°F (75°C).

Transfer the chicken to a cutting board and let it rest for about 5 minutes.

In a saucepan, bring about an inch of water to a boil and place a steamer basket over it, adding broccoli. Cover and steam for 4-5 minutes.

In a separate pan, heat olive oil and sauté minced garlic for 1 minute until fragrant.

Pour in the heavy cream and chicken broth into the garlic, stirring vigorously to combine and simmer for 3-4 minutes until slightly thickened.

Season the sauce with salt and black pepper to taste, then simmer for another minute.

Stir in the grated Parmesan cheese until melted and the sauce is smooth.

Assemble the bowls with steamed broccoli at the bottom, sliced chicken on top, and drizzle with the creamy garlic sauce.

Sprinkle fresh parsley on top before serving warm.