Thinly slice 1 lemon. Cut each chicken breast horizontally into 2 thin cutlets. With a meat mallet, pound each chicken breast between pieces of plastic wrap to ⅓-inch thickness.
In a small baking dish, whisk the flour and garlic powder. Season chicken with salt and pepper. Add chicken to dish with flour and toss until well coated.
In a 12-inch skillet, heat the oil on medium-high. Add chicken and cook 3 min. per side, until browned. Transfer to a plate.
To same skillet, add the broth, honey, and juice of remaining lemon. Cook 1 min., stirring and scraping up any browned bits. Return chicken to skillet and top with sliced lemons. Reduce heat to medium-low. Cover and cook 10 min., until chicken is cooked through.
Meanwhile, heat the rice according to package directions. Serve chicken over rice. Garnish with the parsley.