In a large skillet over medium heat, add a drizzle of olive oil. Once hot, season your chicken thighs or breasts with salt, pepper, garlic powder, onion powder, and smoked paprika. Sear the chicken for about 5 minutes on each side, or until golden brown and cooked through.

While the chicken is searing, whisk together the BBQ sauce and honey in a small bowl.

Once the chicken is browned, pour the BBQ-honey mixture directly over the chicken in the skillet. Let it simmer for about 2 minutes.

Add the rice and chicken broth to the pan, stirring to combine all the ingredients. Ensure that the rice is evenly distributed and submerged in the broth.

Bring the entire mixture to a simmer, then cover the skillet with a lid. Reduce the heat to low and let it cook for approximately 20 minutes, or until the rice is tender and has absorbed most of the liquid.

During the last 5 minutes of cooking, add the mixed vegetables on top of the rice without stirring. Cover the skillet again to let the vegetables steam.

After 20 minutes, remove the skillet from heat and let it sit, covered, for an additional 5 minutes. Use a fork to fluff the rice and mix everything together. Check for seasoning and add more salt or pepper if needed before serving.