Season the chicken thighs with garlic powder, onion powder, smoked paprika, salt, and pepper. Heat a large skillet over medium heat and add oil. Sear the chicken for 3–4 minutes per side until golden brown. Remove chicken and set aside.

In a mixing bowl, combine BBQ sauce, honey, soy sauce, and minced garlic. Whisk until smooth.

In the same skillet, add uncooked rice to the remaining oil and toast for 1–2 minutes until fragrant.

Pour in the chicken broth and half of the BBQ sauce mixture into the skillet with the rice, stirring to combine.

Return chicken thighs to the pan and drizzle with remaining BBQ sauce. Cover and simmer on low heat for 15 minutes or bake at 375°F for 35–40 minutes.

During the last 5 minutes, add mixed vegetables if using, then check that the rice is tender and chicken juices run clear.

Let sit for 5 minutes and garnish with chopped green onions before serving.