Cook the rice: In a medium saucepan, bring the chicken broth to a boil. Add the rice, reduce the heat to low, and cover. Simmer for 18-20 minutes or until the rice is cooked and the liquid is absorbed. Set aside.

Season and cook the chicken: Rub the chicken breasts with olive oil and season with garlic powder, ginger, salt, and pepper. Heat a large skillet over medium heat and cook the chicken for 6-7 minutes per side, or until the chicken is golden and cooked through (internal temperature should reach 165°F or 75°C). Remove from the skillet and set aside.

Make the pineapple sauce: In the same skillet, add the reserved pineapple juice, soy sauce, honey, and lime juice. Stir and cook for 2-3 minutes, letting the sauce reduce slightly. Add the pineapple chunks and cook for another 2 minutes.

Assemble the dish: Slice the cooked chicken and add it back to the skillet with the pineapple sauce. Stir to coat the chicken in the sauce.

Serve: Serve the pineapple chicken over a bed of rice and garnish with chopped green onions and cilantro, if desired.