Heat oil in a skillet over medium heat.

Add chicken breasts and cook until golden on both sides and juices run clear, approximately 10 minutes.

Remove chicken from the skillet and set aside, keeping it warm.

In the same skillet, add sliced carrots and cook for 3 to 5 minutes or until tender.

Stir in honey, fresh lemon juice, and garlic powder, ensuring the carrots are evenly coated.

Return the cooked chicken to the skillet, incorporating it with the honey-glazed carrots.

Season with salt and pepper to taste, and heat through.

To serve, spoon the honey-glazed chicken and carrot medley over cooked rice.