Pat the chicken dry with paper towels. Season both sides evenly with garlic powder, onion powder, smoked paprika, salt, and pepper.

Heat a large, oven-safe or heavy skillet over medium heat with 1–2 tablespoons oil. When the oil is shimmering, sear the chicken 3–4 minutes per side until golden brown. Transfer the chicken to a plate and set aside.

In a small bowl, whisk together the BBQ sauce, honey, and — if using — 1 tablespoon soy sauce and 1 clove minced garlic.

Add the uncooked rice to the same skillet. Toast, stirring, for 1–2 minutes until it smells nutty and picks up leftover browned bits.

Pour in the chicken broth and half of the prepared sauce. Stir briefly to combine and scrape any fond from the pan.

Return the seared chicken to the skillet, nestling the pieces into the rice. Spoon the remaining sauce over the chicken.

Cover the pan, reduce the heat to low, and simmer undisturbed for 15 minutes.

Stir in the mixed vegetables, re-cover, and cook 4–5 more minutes until the rice is tender and the chicken’s internal temperature reaches 165°F (74°C).

Remove from heat and let the pan rest, covered, for 5 minutes. Garnish with chopped green onions and serve hot.