In a mixing bowl, combine honey, BBQ sauce, soy sauce, garlic powder, onion powder, salt, and pepper.

Add the chicken to the bowl and ensure each piece is well-coated with the marinade. Let it sit for at least 15 minutes or refrigerate for several hours if you have more time.

Heat olive oil in a large skillet or a cast-iron pan over medium-high heat.

Once the pan is hot, place the marinated chicken in the skillet. Sear for about 5 minutes on each side until the chicken is golden brown.

Remove the chicken from the skillet and set it aside on a plate.

In the same skillet, add the rice and toast it lightly for about 2 minutes, stirring constantly to avoid burning.

Pour in the chicken broth or water and bring it to a boil. After boiling, reduce the heat to low.

Add the mixed vegetables on top of the rice without stirring and place the seared chicken over the vegetables.

Cover the skillet with a lid and let it simmer for about 20 minutes, or until the rice is fully cooked and the liquid has been absorbed.

Once done, remove the skillet from heat and let it sit for 5 minutes before serving.

Garnish with chopped parsley or green onions for an extra burst of flavor and color.