If using chicken breasts, cut them into 1-inch cubes. Mix the seasonings (garlic powder, onion powder, smoked paprika, salt, and pepper) in a small bowl.

Rinse the rice in a fine-mesh strainer until the water runs clear, then drain well. Have all other ingredients measured and ready to go.

Heat 1 tablespoon of oil in a large skillet or Dutch oven over medium-high heat. Sprinkle half of the seasoning mixture over the chicken pieces.

Once the oil is hot, add the chicken to the pan in a single layer. Sear for 3-4 minutes per side until golden brown but not necessarily cooked through. Transfer the chicken to a plate and set aside.

In the same pan, add the remaining 1 tablespoon of oil. Add the rinsed and drained rice and remaining seasoning mixture. Stir constantly for 1-2 minutes until the rice becomes slightly translucent and smells toasty.

Pour in the chicken broth, BBQ sauce, and honey. Stir well and bring to a gentle boil, then reduce heat to low.

Add the seared chicken back into the pan, cover with a tight-fitting lid and simmer on low heat for 15 minutes.

After 15 minutes, quickly add the mixed vegetables on top of the rice and chicken. Cover again and cook for another 5 minutes, until the rice is tender and chicken reaches an internal temperature of 165°F.

Remove from heat and let sit, covered, for 5 minutes. Then fluff the rice with a fork.

Sprinkle sliced green onions and chopped parsley over the top. Drizzle with extra BBQ sauce before serving.

Serve hot, directly from the skillet or transfer to a serving dish.