Chop chicken into bite-size pieces. Cook in a nonstick pan over medium high heat until cooked through, but still moist - about 5 minutes.
Reduce heat to low.
Add butter, allow to melt.
Add lemon pepper - I really coat the chicken with this, but if you like a milder flavor you can cut back on it. Stir to combine.
Add paprika and lemon juice.
Sauce will thicken after a few minutes of simmering. Serve over hot basmati rice.
Note: depending on the size of your chicken breasts, you might want to adjust the sauce. This recipe makes a nice amount of sauce to coat the chicken, if using medium sized (~6oz) breasts. I never actually measure the ingredients for this, I just do it by taste. You could also substitute a 1/2 cup chicken stock for the butter to reduce the fat in this.