Heat a large skillet or deep pan over medium heat. Season the chicken pieces evenly with garlic powder, onion powder, smoked paprika, salt, and pepper.

Add a small amount of oil to the pan and sear the seasoned chicken for 3-4 minutes per side until golden brown. Remove and set aside on a plate.

In the same pan, add the uncooked rice and toast it for 1-2 minutes, stirring often to prevent burning.

Pour in the chicken broth, then mix in the BBQ sauce and honey until well combined.

Return the seared chicken to the pan, nestling the pieces into the rice mixture.

Bring to a gentle boil, then reduce the heat to low, cover with a tight-fitting lid, and cook for 15 minutes without lifting the lid.

Add the mixed vegetables on top of the rice, cover again, and cook for 5 more minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).

Remove from heat and let the dish rest covered for 5 minutes.

Fluff the rice with a fork and garnish with chopped green onions or parsley before serving.