Pat the chicken breasts dry with paper towels. Season both sides with salt, pepper, and smoked paprika. Let them sit at room temperature for 10 minutes while you prepare the other ingredients. This helps the seasoning stick and ensures even cooking.

Heat olive oil in a large deep skillet over medium high heat. Once the oil shimmers, add the chicken breasts. Cook for 4 to 5 minutes per side until golden brown. Do not crowd the pan. If your skillet is small, cook in batches. The crust is where all the flavor lives. Transfer the chicken to a plate and set aside.

In the same skillet, lower the heat to medium. Add the diced onion and cook for 3 minutes until softened, scraping up any browned bits from the bottom of the pan. Add the minced garlic and cook for 30 seconds until fragrant.

Add the brown rice to the skillet. Stir it around for 1 to 2 minutes. This quick toast adds a nutty flavor to the finished dish.

Pour in the chicken broth, barbecue sauce, and honey. Stir everything together until the honey dissolves. Add the dried thyme. Bring the mixture to a gentle simmer.

Nestle the seared chicken breasts back into the skillet, tucking them into the liquid. Spoon some of the sauce over the top of each piece. This keeps them moist as the rice cooks.

Cover the skillet with a tight fitting lid. Reduce the heat to low. Let it cook undisturbed for 35 to 40 minutes for brown rice, or 20 minutes for white rice. The rice should be tender and have absorbed most of the liquid. The chicken should register 165°F on an instant read thermometer.

If you want a thicker glaze, remove the chicken to a plate. Stir the cornstarch slurry into the pan. Simmer for 2 minutes until the sauce coats the back of a spoon. Return the chicken to the pan.

Turn off the heat. Add a small pat of butter on top of the rice for a silky finish. Let the skillet rest for 5 minutes. This allows the rice to absorb any remaining liquid and the flavors to meld. Garnish with fresh cilantro or parsley before serving.