Heat a large skillet over medium heat and add a drizzle of oil. Season the chicken thighs or breasts with garlic powder, onion powder, smoked paprika, salt, and pepper. Sear the chicken for about 5 minutes on each side until it develops a gorgeous golden-brown crust.

In a small bowl, whisk together your barbecue sauce and honey until well combined. Once the chicken is beautifully seared, pour the sauce mixture over it in the skillet.

Stir in long-grain white rice and chicken broth, ensuring that the rice is evenly distributed throughout the pan. Bring the mixture to a gentle simmer, which should take about 2 minutes.

Once at a simmer, cover the skillet with a lid and reduce the heat to low. Allow it to cook for 20 minutes.

In the last 5 minutes of cooking, uncover the skillet and gently place your mixed vegetables on top of the rice. Cover the skillet again, allowing the vegetables to steam.

Once everything is cooked, remove the skillet from heat and let it sit, covered, for about 5 minutes. Fluff the rice with a fork and garnish with chopped green onions or parsley if desired.