1. Sear the Chicken:

   • Heat a large skillet or deep pan (with a lid) over medium heat and add a drizzle of oil (about 1 tbsp).

   • Season 1 lb boneless, skinless chicken thighs or breasts with 1 tsp garlic powder, 1 tsp onion powder, ½ tsp smoked paprika, salt, and pepper.

   • Sear the chicken for 3–4 minutes per side until golden brown (not fully cooked). Remove and set aside on a plate.

   • Beginner Tip: Pat chicken dry before seasoning for a better sear; don’t overcrowd the pan to ensure browning.

2. Cook the Rice:

   • In the same pan, add 1 cup long-grain rice and toast for 1–2 minutes, stirring frequently, to enhance flavor.

   • Pour in 2 cups chicken broth, then stir in ½ cup BBQ sauce and ¼ cup honey until combined.

   • Beginner Tip: Scrape up any browned bits from the pan while toasting rice for extra flavor; stir sauce thoroughly to blend honey.

3. Simmer Everything Together:

   • Return the seared chicken to the pan, nestling it into the rice mixture.

   • Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes undisturbed.

   • Beginner Tip: Ensure chicken is partially submerged in the liquid; keep the lid on to trap steam for even rice cooking.

4. Add the Vegetables:

   • After 15 minutes, uncover and sprinkle 1 cup mixed vegetables (frozen or fresh) over the rice.

   • Cover again and cook for 5 more minutes, or until the rice is tender, vegetables are cooked, and chicken reaches 165°F (74°C) internally.

   • Beginner Tip: If using fresh, firm vegetables like broccoli, add them after 10 minutes of simmering to ensure they soften.

5. Serve & Garnish:

   • Remove from heat and let the pan sit, covered, for 5 minutes to allow rice to fluff and flavors to meld.

   • Fluff the rice with a fork, slice or shred the chicken if desired, and mix gently to combine.

   • Garnish with chopped green onions or parsley (optional) and serve hot.

   • Beginner Tip: Fluff rice gently to avoid breaking grains; serve immediately for the best texture.

Cooking Tips

• Chicken Doneness: Use a meat thermometer to confirm 165°F (74°C); thighs are juicier, while breasts cook faster, so check early if using breasts.

• Rice Texture: Don’t lift the lid while simmering to ensure even cooking; if rice is still firm after 20 minutes, add 2 tbsp broth and cook 3–5 minutes more.

• BBQ Sauce Balance: Taste the broth mixture before simmering; adjust with more honey for sweetness or a splash of vinegar for tang if needed.

• Vegetable Timing: Frozen veggies cook quickly, so add them late; fresh veggies may need 8–10 minutes, so add earlier if firm.

• Pan Size: Use a wide, deep skillet (10–12 inches) with a tight-fitting lid to accommodate rice expansion and even cooking.