Begin by seasoning the chicken thighs with garlic powder, onion powder, smoked paprika, salt, and pepper. Sear the chicken in a skillet over medium heat with a splash of oil for 3-4 minutes per side until golden brown. Remove and set aside.

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

Using the same skillet, toast the uncooked long-grain rice in residual flavors for 1-2 minutes. Pour in chicken broth and half of the BBQ sauce mixture, stirring to combine.

Return the seared chicken thighs on top of the rice and pour the remaining BBQ sauce over the chicken. Cover and let simmer on low for 15 minutes.

Sprinkle your mixed vegetables and cover the skillet again, cooking for an additional 5 minutes until the vegetables are tender and chicken reaches 165°F.

Let sit covered for 5 minutes, garnish with chopped green onions, and serve warm.