Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the diced onion and cook until softened, about 3 minutes. Add the minced garlic, garlic powder, onion powder, and smoked paprika, stirring for 30 seconds until fragrant.

Add the seasoned chicken to the skillet and sauté until nicely browned on all sides, about 4 to 5 minutes. They don't need to be fully cooked yet.

Pour in the BBQ sauce and honey over the chicken, stirring to coat everything. Simmer for about 2 minutes until the sauce begins to thicken.

Stir in the rinsed white rice. Pour in the 3 cups of chicken broth. Bring to a strong simmer, scraping any bits from the bottom.

Reduce heat to the lowest setting, cover tightly, and simmer undisturbed for 18 to 20 minutes. Do not lift the lid.

After 18-20 minutes, check if the rice is tender and liquid is absorbed. If adding vegetables, stir them in now, cover, and let rest for 5 minutes.

Remove the lid, fluff everything with a fork. Garnish with green onions and sesame seeds if desired, and serve immediately.