In a medium pot, combine brown rice and water (or chicken broth). Bring to a boil, reduce heat to low, cover, and simmer for 40 minutes until rice is tender and liquid is absorbed.

While rice cooks, pat chicken breasts dry and season both sides with salt, pepper, garlic powder, and onion powder.

Heat olive oil in a large skillet over medium heat. Add seasoned chicken and cook for 6-7 minutes on each side until golden brown and internal temperature reaches 165°F.

Remove chicken from skillet and let rest on cutting board for 5 minutes.

In a small bowl, combine BBQ sauce, honey, and soy sauce, stirring until smooth.

Slice rested chicken into 1/2-inch strips.

Pour BBQ sauce mixture into the same skillet and bring to a simmer over medium heat.

Add sliced chicken to simmering sauce and cook for 2-3 minutes, turning gently to coat evenly.

To serve, place a scoop of brown rice in each bowl, top with glazed chicken strips, drizzle with remaining sauce, and garnish with cilantro, green onions, and optional cheese.