Heat the olive oil in a large skillet over medium-high heat. Season the chicken with salt, pepper, garlic powder, onion powder, and smoked paprika. Add the chicken to the skillet and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.

Sauté the chopped onion in the same skillet for 2-3 minutes until softened. Add the minced garlic and stir for about 30 seconds.

Combine the BBQ sauce and honey in the skillet. Stir well, scraping up any golden bits from the bottom.

Stir in the rinsed white rice and cook for 1-2 minutes, ensuring each grain gets coated in the sauce.

Pour the chicken broth slowly into the mixture while stirring to evenly distribute the rice. Return your seared chicken to the skillet, placing it gently on top of the rice.

Boil the mixture briefly, then reduce the heat to low. Cover the skillet with a lid and let it simmer for 18-20 minutes until the rice is tender.

Rest the skillet off the heat for 5 minutes, still covered. Fluff the rice with a fork and garnish with fresh parsley or green onions.

Serve hot and enjoy!