If using chicken breasts, cut them into 1-inch cubes or bite-sized pieces (chicken thighs can be left a bit larger). Mix all the seasonings in a small bowl.

Rinse the rice in a fine-mesh strainer until the water runs clear, then drain well. Have all other ingredients measured and ready to go.

Heat 1 tablespoon of oil in a large skillet or Dutch oven over medium-high heat. Sprinkle half of the seasoning mixture over the chicken pieces. Once the oil is hot, add the chicken to the pan in a single layer. Sear for 3-4 minutes per side until golden brown but not necessarily cooked through. Transfer the chicken to a plate and set aside.

In the same pan, add the remaining 1 tablespoon of oil. Add the rinsed and drained rice to the pan along with the remaining seasoning mixture. Stir constantly and cook for 1-2 minutes until the rice becomes slightly translucent around the edges and smells toasty.

Carefully pour in the chicken broth, BBQ sauce, and honey. Stir well to combine, bringing the mixture to a gentle boil, then reduce the heat to low.

Add the seared chicken back to the pan, nestling the pieces into the rice mixture. Cover and simmer on low heat for 15 minutes without lifting the lid.

After 15 minutes, quickly add the mixed vegetables on top, cover again, and continue cooking for another 5 minutes.

Remove the pan from the heat and let it sit, covered, for 5 minutes. Then uncover and fluff the rice with a fork, incorporating the vegetables.

Sprinkle sliced green onions and/or chopped parsley over the top if using. Drizzle extra BBQ sauce over the dish just before serving. Serve hot, directly from the skillet or transfer to a serving dish.