01 -
Fire up a big skillet over medium. Sprinkle both sides of your chicken with the garlic powder, onion powder, paprika, salt, and pepper. Splash a little oil in. Sear each side for about 3-4 minutes till it's toasty and golden. Pull the chicken out and leave it close by.
02 -
Right in the same pan, pour your rice in. Stir it around for a couple of minutes, don’t let it stick down.
03 -
Next, add in your chicken stock. Squeeze in the honey and barbecue sauce, then mix the whole thing till it’s smooth.
04 -
Slip the chicken back into the pan with the rice stuff. You want those pieces tucked down a bit. Let it bubble gently, then turn the heat down. Cover it and let it sit for a good 15 minutes.
05 -
After that, take the lid off. Throw your veggies on, put the lid back. Give it 5 more minutes till your chicken’s cooked through and the rice softens.
06 -
Remove from heat and just let it chill for 5 minutes. Fluff stuff up with a fork and scatter over some parsley or green onions if you feel like it. That’s it—dig in.