In a large skillet over medium heat, add a splash of oil and let it heat up. Season the chicken thighs or breasts with garlic powder, onion powder, smoked paprika, salt, and pepper. Sear the chicken for about 5 minutes on each side until golden brown and cooked through.

In a small bowl, mix your BBQ sauce and honey until well combined. Once the chicken is nicely browned, pour this glaze over the chicken in the skillet, ensuring every piece is well coated. Let the sauce simmer for about 2 minutes.

Pour in the rice and chicken broth, stirring gently to combine all the ingredients. Ensure the rice is evenly distributed and submerged in the liquid.

Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the skillet and let it cook for 20 minutes, or until the rice is tender and has absorbed most of the liquid.

With about 5 minutes left, add your mixed vegetables on top of the rice without stirring. Cover the skillet again to steam the veggies.

Once the timer goes off, remove the skillet from heat and let it rest, covered, for an additional 5 minutes. Fluff the rice with a fork and serve directly from the skillet.