Prep the Chicken and Rice
Cut the chicken into bite-sized pieces if using breasts; slightly larger pieces are fine for thighs. Rinse the rice under cold water until the water runs clear, then drain well. In a small bowl, mix the garlic powder, onion powder, smoked paprika, salt, and pepper.

Sear the Chicken
Heat 1 tablespoon of oil in a large skillet or Dutch oven over medium-high heat. Season the chicken pieces with half of the spice mix. Add the chicken in a single layer (cook in batches if needed), and sear for about 3–4 minutes on each side until browned but not fully cooked. Remove and set aside.

Toast the Rice
Add the remaining oil to the same pan. Stir in the rice and the remaining seasoning. Cook for 1–2 minutes, stirring constantly, until the rice starts to turn slightly translucent and fragrant.

Add Liquid and Simmer
Carefully pour in the chicken broth, barbecue sauce, and honey. Stir to combine and scrape any browned bits from the bottom of the pan. Bring to a gentle boil, then reduce the heat to low.

Simmer with Chicken
Nestle the chicken back into the rice mixture. Cover tightly and simmer for 15 minutes without lifting the lid.

Add Vegetables
After 15 minutes, sprinkle the vegetables evenly over the top. Cover again and cook for another 5 minutes, or until the rice is tender, the vegetables are warmed through, and the chicken is fully cooked (internal temp of 165°F).

Rest and Finish
Remove from heat and let sit, covered, for 5 minutes. Fluff gently with a fork, mixing in the vegetables.

Garnish and Serve
Top with green onions, parsley, and a light drizzle of barbecue sauce if desired. Serve hot.