Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Pat the chicken pieces dry and season lightly with salt and pepper. Add the chicken to the hot pan and cook for 5 to 7 minutes, stirring occasionally, until browned on most sides. The chicken does not need to be fully cooked through. Remove the chicken and set aside, leaving the drippings in the pan.

Reduce heat to medium. Add the diced onion to the pan and cook for about 3 minutes until softened. Stir in the minced garlic and sauté for 1 minute until fragrant.

Add the rice to the skillet and toast for 2 to 3 minutes, stirring with the onions and garlic until the grains are slightly translucent. Sprinkle in the smoked paprika, chili powder, onion powder, salt, and pepper. Stir for 30 seconds to activate the spices.

Pour in the chicken broth and bring to a strong simmer, scraping up any browned bits from the bottom of the pan.

While the broth is heating, toss the chicken pieces in a bowl with the BBQ sauce and honey until fully coated.

Once simmering, reduce heat to low, cover tightly with a lid, and cook undisturbed for 15 minutes.

After 15 minutes, nestle the sauced chicken pieces evenly over the rice, along with the frozen vegetables if using. Cover and cook for another 5 to 10 minutes, until rice is tender, liquid is absorbed, and chicken reaches 165°F internally.

Remove from heat. Sprinkle with cheese if desired, cover, and let rest for 5 minutes to melt. Garnish with green onions before serving.