Preparation - Cut chicken breasts into 1" to 1-1/2" pieces pieces. Heat 1 teaspoon of the olive oil in a large skillet. Saute chicken over medium high heat for about 5 minutes or until no longer pink in center and very lightly browned. Remove chicken from pan and set aside. Place the remaining 1 teaspoon of olive oil in the pan. Over medium heat, saute the chopped onion until very lightly browned. Add the chicken broth, grated orange peel, rice and paprika. Bring to a boil. Reduce heat, cover and cook over low heat for 20 minutes or liquid is absorbed. Fluff rice with a fork. Stir in the cooked chicken and mandarin oranges and heat briefly. Remove from heat. Stir in the slivered almonds, transfer to a serving platter and serve immediately.
