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Combine broth, 2/3 cup water, rice and chicken into a medium pot and bring to a boil. Reduce heat to medium-low, cover and simmer until rice is almost tender, about 35 minutes. Scatter broccoli and carrots over the top, cover and continue to cook until vegetables are tender, 6 to 8 minutes more. Transfer broccoli and carrots to a plate, and then shred chicken, stirring it into the rice. Spoon rice and chicken into a large bowl and attractively arrange broccoli, carrots, peppers, avocado and nori on top. In a small bowl, whisk together orange juice and miso; drizzle over bowl, or serve on the side for dipping.