Prep Ingredients and Season Chicken
Cut the chicken into consistent bite-sized pieces. In a small bowl, mix all the seasonings: garlic powder, onion powder, smoked paprika, salt, and pepper. Rinse the rice in a fine-mesh strainer until the water runs clear, then drain thoroughly.

Sear the Chicken
Heat 1 tablespoon of the oil in a large skillet or Dutch oven over medium-high heat. Sprinkle half of the seasoning mixture over the chicken. Add the chicken to the pan in a single layer and sear for 3–4 minutes per side until golden brown (it does not need to be cooked through). Transfer the seared chicken to a plate and set it aside.

Toast the Rice
Using the same pan, add the remaining 1 tablespoon of oil. Add the rinsed and drained rice to the pan along with the remaining seasoning mixture. Stir constantly and cook for 1–2 minutes until the rice is slightly translucent around the edges and smells toasty.

Add Liquid and Simmer
Carefully pour in the chicken broth, BBQ sauce, and honey. Stir well, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle boil, then immediately reduce the heat to low. Add the seared chicken back into the pan, nestling the pieces into the rice mixture. Cover the skillet with a tight-fitting lid and simmer on low heat for exactly 15 minutes. Do not lift the lid.

Finish Cooking and Rest
After the 15-minute simmer, lift the lid and add the mixed vegetables on top of the rice and chicken, spreading them evenly. Cover the pan again immediately and continue cooking for another 5 minutes, or until the rice is tender. Remove the pan from the heat and let it sit, covered, for a crucial 5 minutes.

Fluff and Garnish
After resting, uncover the pan and gently fluff the rice with a fork, incorporating the vegetables. Sprinkle the sliced green onions and/or chopped parsley over the top. Drizzle with a small amount of additional BBQ sauce just before serving.