Set the grill for indirect cooking with the convEGGtor at 450°F/232°C degreesF. Preheat the grill.

In a saucepan, combine the rice and chicken broth. Bring to a boil over medium heat, then reduce the heat to low and cover. Let the rice simmer for about 15 minutes or until it's cooked and fluffy.

In a large bowl, combine the diced red bell pepper, green bell pepper, onion, minced garlic, smoked paprika, dried thyme, salt, and black pepper.

Drizzle the olive oil over the mixture and toss everything together until well combined.

Season the chicken breasts with salt and pepper. Using a basting brush, brush the bell pepper and onion mixture onto both sides of each chicken breast.

Place the chicken breasts on the grill grates and cook for about 6-8 minutes per side, or until they reach an internal temperature of 165°F/73°C degreesF.

Remove the chicken from the grill and let it rest for a few minutes. Slice the chicken breasts into strips.

In a large baking dish, spread the cooked rice evenly. Arrange the sliced grilled chicken on top of the rice.

Cover the baking dish with aluminum foil, ensuring it's tightly sealed.

Place the baking dish on the grill and let it cook for another 10-15 minutes, or until the casserole is heated through.

Remove the casserole from the grill. Serve hot, garnished with fresh parsley or chopped green onions.

Serve the Smoky Grilled Chicken and Rice Casserole hot with a side of steamed vegetables or a fresh green salad. This delicious and flavorful dish is perfect for a family dinner or a gathering with friends. The tender and juicy grilled chicken combined with the smoky flavors of the bell peppers and spices creates a mouthwatering combination. The rice adds a fluffy and comforting base to the casserole, soaking up all the delicious flavors. Enjoy the satisfying and hearty meal that will leave everyone wanting more. This recipe serves 4 people, so adjust the quantities accordingly if you're cooking for a larger group. Bon appétit!