Heat 1 tablespoon olive oil in a large skillet on medium-high heat.
Add sliced onions to the skillet and cook for 3 minutes. Stir in garlic and continue to cook and stir for 30 seconds.
Add diced tomatoes with the liquid, ground cumin, garlic powder, salt, and pepper; continue to cook for 3 minutes, or until tender and heated through.
Layer the rice on the bottom of the insert of your slow cooker.
Stir the prepared tomato mixture into the rice; stir in the chicken broth and set aside.
Heat 1 tablespoon olive oil in the skillet over medium heat.
Season chicken with paprika, salt, and pepper and add the chicken pieces to the pan and brown on each side, about 2 to 3 minutes per side, depending on the cut of chicken.
Transfer chicken pieces to the slow cooker and arrange over the rice and tomatoes.
Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 3.5 hours.
Fluff the rice before serving and garnish with dried parsley.