Heat a large oven-safe skillet over medium-high heat. Sear the chicken pieces in batches (if needed) for 2-3 minutes per side until golden but not fully cooked. Transfer the chicken to a plate and set aside.

If the pan is dry, add a little more olive oil. Add the rinsed white rice to the skillet and toast, stirring for about 1 minute to enhance flavor.

Pour in the chicken broth and Worcestershire sauce (if using). Scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring to a simmer.

Nestle the seared chicken pieces back into the rice and broth mixture, ensuring the rice is submerged and chicken is mostly on top. Reduce heat to low, cover tightly, and simmer for 15 minutes without lifting the lid.

In a small bowl, whisk together BBQ sauce and honey. After simmering, brush the glaze evenly over the chicken. Preheat the broiler to high and place the uncovered skillet under it for 1-3 minutes until the glaze is bubbly and caramelized—watch closely to avoid burning.

Remove from the oven and let rest for 5 minutes to allow juices to redistribute. Gently fluff the rice with a fork and garnish with chopped green onions and sesame seeds if desired. Serve hot.