Add the rice and water to a pot and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for about 15 minutes. Remove from heat and let sit with the lid on for another 15 minutes to steam.
Meanwhile, add the cubed chicken to a bowl with olive oil, Italian seasoning, smoked paprika, sweet paprika, cayenne, garlic powder, salt, and pepper. Toss until fully coated.
Cook the chicken on a flattop or in a cast iron pan with a little olive oil over medium-high heat until golden, slightly charred, and cooked through.
While the chicken cooks, prep the veggie slaw by slicing the cabbage, carrots, red pepper, and green onion to your liking.
For the aioli, stir together the mayo, lime juice, minced garlic, cayenne and pepper until smooth and creamy.
To serve, layer rice into bowls, top with the blackened chicken and fresh veggie slaw, then drizzle generously with the garlic lime aioli.