Preparation

• If using chicken breasts, cut them into 1-inch cubes or bite-sized pieces. Mix all the seasonings in a small bowl. Rinse the rice in a fine-mesh strainer until the water runs clear, then drain well.
• Heat 1 tablespoon of oil in a large skillet or Dutch oven over medium-high heat. Sprinkle half of the seasoning mixture over the chicken pieces.
• Add the chicken to the pan in a single layer and sear for 3-4 minutes per side until golden brown. Transfer the chicken to a plate and set aside.
• In the same pan, add the remaining 1 tablespoon of oil. Add the rinsed and drained rice along with the remaining seasoning mixture. Stir constantly and cook for 1-2 minutes until the rice is slightly translucent.
• Pour in the chicken broth, BBQ sauce, and honey. Stir well to combine and bring to a gentle boil before reducing the heat to low.
• Add the seared chicken back to the pan, nestling the pieces into the rice mixture. Cover and simmer on low heat for 15 minutes.
• After 15 minutes, add the mixed vegetables on top of the rice and chicken. Cover again and continue cooking for another 5 minutes.
• Remove from heat and let sit covered for 5 minutes. After resting, uncover and fluff the rice with a fork.
• Sprinkle sliced green onions and/or chopped parsley over the top if using, and serve.