Heat a large skillet over medium-high heat with a touch of olive oil. Add your seasoned chicken pieces. You are looking for a golden brown crust, the kind of sticky honey chicken exterior that stays juicy inside. Do not worry about cooking it all the way through yet.

Push the chicken to the sides and add your rice to the center. Toasting the rice for two minutes until it smells slightly nutty is a trick I learned early in my career. It ensures your quick chicken and rice never turns out mushy.

Pour in the chicken broth and the mixture of BBQ sauce and honey. Use a wooden spoon to scrape up the browned bits from the bottom of the skillet. Those bits are concentrated flavor, a concept often emphasized in RecipesByCharlotte for their mesquite BBQ flavor profiles.

Bring the liquid to a gentle boil, then reduce the heat to low. Cover the skillet tightly with a lid. This is the part where the magic happens, as the rice absorbs the sweet and smoky sauce and the chicken becomes incredibly tender.

About five minutes before the rice is done, quickly lift the lid and scatter your vegetables on top. Replace the lid and let the steam do the work. This keeps the bbq chicken bowls with rice vibrant and fresh.

Turn off the heat and let the pan sit, covered, for another five minutes. This allows the moisture to redistribute. When you finally lift the lid, the steam will carry the scent of garlic honey chicken rice throughout your home. Fluff with a fork and serve immediately.