Begin by heating a large skillet over medium heat. Once hot, add your seasoned chicken thighs (or breasts) to the pan and allow them to sear undisturbed for about 5 minutes, or until they develop a beautiful golden brown crust. Flip the chicken and sear the other side for an additional 5 minutes.

While the chicken cooks, whisk together your favorite BBQ sauce and honey in a small bowl until well combined. Once both sides of the chicken are browned, pour this mixture over the chicken in the skillet, ensuring each piece is generously coated. Allow the chicken to simmer in the sauce for about 2-3 minutes.

Next, stir in the rice along with the chicken broth, mixing everything thoroughly to ensure the rice is evenly distributed. Bring the mixture to a gentle simmer.

Once simmering, cover the skillet with a tight-fitting lid, and reduce the heat to low. Let it cook for approximately 20 minutes. The rice should absorb most of the liquid.

In the last 5 minutes of cooking, lift the lid carefully and stir in your mixed vegetables. Cover the skillet again to allow the vegetables to steam.

Remove the skillet from heat and let it sit covered for an additional 5 minutes. Fluff the rice with a fork, mixing in the chicken and vegetables.