In a large skillet over medium heat, add chicken thighs or breasts seasoned with garlic powder, onion powder, smoked paprika, salt, and pepper. Sear the chicken for about 5 minutes on each side until it’s beautifully browned and fully cooked, reaching an internal temperature of 165°F.

While the chicken is searing, whisk together the BBQ sauce and honey in a bowl until well combined. Once the chicken is golden brown, pour this mixture over the chicken in the skillet. Let it bubble gently for a minute.

Stir in the long-grain rice and chicken broth, ensuring the rice is submerged in the broth.

Bring the mixture to a simmer, then cover the skillet with a lid and reduce the heat to low. Cook for about 20 minutes, or until the rice is tender and has absorbed all the liquid.

In the final 5 minutes of cooking, add your mixed vegetables on top of the rice without stirring, then cover the skillet again.

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