Cut chicken thighs into bite-sized cubes, about 1.5-inch pieces. Season generously with salt, pepper, garlic powder, onion powder, and smoked paprika.

Heat olive oil in a large 12-inch skillet over medium-high heat. Add cubed chicken and cook for 5-6 minutes, stirring occasionally, until browned on all sides. Remove chicken to a plate and set aside.

In the same skillet (do not wipe clean), add minced garlic and saute for 30 seconds until fragrant.

Add rice to the skillet and stir for 1 minute to toast slightly.

In a bowl, whisk together ketchup, honey, BBQ sauce, soy sauce, apple cider vinegar, and red pepper flakes (if using) until smooth.

Pour sauce mixture and chicken broth into skillet with rice. Stir well to combine, scraping up any browned bits from the bottom of the pan.

Return chicken to the pan, nestling pieces into the rice mixture. Bring to a simmer, then cover with lid. Reduce heat to low and cook for 20 minutes without lifting the lid.

Remove from heat and let sit covered for 5 minutes. Fluff rice with a fork, garnish with chopped green onions and sesame seeds, and serve hot.