Start the rice so it has time to rest while you cook the protein and vegetables. Rinse 1.5 cups long-grain white rice under cold water until the water runs clear to remove excess surface starch (this prevents gummy rice). Combine the rinsed rice and 3 cups water in a medium saucepan with a pinch of salt, bring to a boil, then reduce to a very gentle simmer, cover, and cook for 15 minutes. Turn off the heat and keep covered for 10 minutes — resting allows the steam to finish cooking the rice evenly and gives you fluffy separate grains.

Prep the chicken: pat 600 g chicken breasts dry with paper towel (drying helps create a better sear). Slice each breast horizontally into two thinner cutlets if they are thick so they cook evenly (aim for ~1/2–3/4-inch thickness). Season both sides with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp smoked paprika and 1/2 tsp ground cumin. The spices add color and a warm, slightly smoky backbone to the bowl.

Heat 1 tablespoon olive oil in a large heavy skillet (cast iron is ideal) over medium-high heat until shimmering — hot oil is necessary to form a golden crust quickly without overcooking. Add the chicken in a single layer without crowding; cook 3–4 minutes per side until deeply golden (internal temperature 73°C / 165°F). Searing at medium-high heat develops the Maillard crust, which gives savory complexity and texture.

When the chicken is nearly cooked through, reduce heat to medium-low, add 1 tablespoon butter and half the minced garlic (reserve the rest), tilt the pan and spoon the melted butter and garlic over the chicken (basting) for 30–60 seconds. Basting keeps the exterior glossy and infuses the meat with buttery garlic flavor. Transfer the chicken to a cutting board to rest for 5–8 minutes; resting redistributes juices so the meat stays moist when sliced.

While the chicken rests, heat the remaining 1 tablespoon olive oil and 1 tablespoon butter in the same skillet over medium heat (use the fond — browned bits left in the pan — for flavor). Add the sliced onion and cook 2–3 minutes until soft and translucent; this softening step releases natural sugars and builds the base flavor for the vegetables.

Add the carrot slices to the skillet and cook, stirring occasionally, for 6–8 minutes until edges caramelize and the carrots are just tender (caramelization concentrates their sweetness and adds depth). If the pan looks dry, add a splash of water (1–2 tbsp) and cover briefly to steam through — this prevents burning while finishing them evenly.

Add the red bell pepper strips, the remaining garlic, and the optional 1/4 tsp red pepper flakes. Sauté 3–4 minutes until the pepper softens but still has a little bite. Season the vegetables with a pinch of salt and pepper to taste. Cooking the pepper last preserves color and texture while the final garlic addition gives a fresh aromatic lift.

Slice the rested chicken into 1/2-inch slices on a bias (angling the cut increases perceived tenderness). Return the slices to the pan for 30 seconds just to recoat them with the pan juices and warm through — this step ties the flavors together and ensures hot, juicy chicken in every bite.

Assemble the bowls: divide the rice between 4 bowls, top with a nest of the caramelized carrots and peppers, then arrange the sliced chicken on top. Spoon any pan juices over the chicken and vegetables for extra gloss and flavor. Finish with an extra grind of black pepper and a small pat of butter on the rice if you like richer bowls.

Serve immediately. The contrast between the warm, tender rice, sweet-roasted vegetables, and seared, garlicky chicken is what makes these bowls feel elevated yet approachable.