Heat a large skillet over medium heat and add a splash of oil. Season the chicken with salt, pepper, garlic powder, onion powder, and smoked paprika. Sear the chicken for about 5 minutes on each side until it’s golden brown and cooked through.

In a small bowl, mix together your favorite BBQ sauce and honey until well combined. Once the chicken is seared, pour the glaze evenly over the chicken in the skillet, ensuring the pieces are well coated.

Rinse the rice under cold water to remove excess starch, then add it directly into the skillet. Pour in the chicken broth, stirring gently to combine all ingredients evenly.

Cover the skillet with a tight-fitting lid and reduce the heat to low. Let the mixture cook for about 20 minutes, or until the rice absorbs the liquid and becomes tender.

In the last 5 minutes of cooking, add a layer of mixed vegetables on top of the rice. Cover the skillet again and steam until the veggies are heated through and vibrant in color.

Remove the skillet from heat and let it sit covered for an additional 5 minutes. Fluff the rice gently with a fork to separate the grains and garnish with fresh herbs if desired.