Begin by heating a large skillet over medium heat. Season your boneless chicken thighs or breasts with garlic powder, onion powder, and smoked paprika. Once the skillet is hot, add the chicken and sear for 3-4 minutes on each side until golden brown and cooked through. Remove the chicken and set it aside on a plate.

In the same skillet, add the long-grain rice and toast it for 1-2 minutes while stirring frequently to ensure it doesn’t burn. After toasting, pour in the chicken broth, followed by the BBQ sauce and honey. Stir everything together, allowing the rice to absorb the delightful flavors as it cooks.

Return the seared chicken to the pan, nestling it into the rice mixture. Cover the skillet with a lid and reduce the heat to low. Let it simmer for 15 minutes until the rice is fluffy and has absorbed most of the liquid while the chicken remains juicy.

Once the rice has simmered, sprinkle your mixed vegetables over the top of the chicken and rice. Cover again and allow to cook for an additional 5 minutes, checking occasionally to ensure the rice is tender and the chicken is heated through. The veggies should be vibrant and just cooked.

After cooking, remove the skillet from the heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork, garnish with chopped green onions or parsley if desired, and serve hot.