Pat chicken thighs dry with paper towels. In a small bowl, combine garlic powder, onion powder, smoked paprika, salt, and pepper. Season both sides of the chicken evenly. Let sit 15 to 30 minutes at room temperature if time allows.

Heat oil in a large skillet over medium-high heat. Sear chicken for 3 to 4 minutes per side until browned. Remove chicken and set aside.

Add rice to the same skillet and toast for 1 minute in the residual drippings.

Pour chicken broth into the skillet, scraping up any browned bits from the bottom. Bring to a simmer. In a separate small bowl, whisk together the BBQ sauce and honey until smooth.

Nestle the seared chicken back into the skillet. Add optional mixed vegetables if using. Reduce heat to low, cover tightly, and simmer for 20 to 25 minutes until rice is tender and liquid is mostly absorbed.

Remove lid. If excess liquid remains, remove chicken and vegetables, increase heat to medium-high, and reduce liquid while stirring. Return chicken, pour honey BBQ sauce mixture over everything, stir to coat, and simmer uncovered for 2 to 3 minutes until sauce thickens.

Serve hot, garnished with chopped green onions.