In a mixing bowl, combine your BBQ sauce, honey, garlic powder, onion powder, smoked paprika, salt, and pepper. Whisk until well blended, then add the boneless chicken thighs or breasts, ensuring they are evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to penetrate the chicken.

Rinse 1 cup of long-grain rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, combine the rinsed rice with 2 cups of chicken broth and a pinch of salt. Bring it to a boil over medium-high heat, then reduce to low heat, cover, and let it simmer for 15 minutes. Afterward, remove from heat and let it rest for an additional 10 minutes, keeping the lid on.

While the rice is resting, heat 2 tablespoons of cooking oil in a large skillet over medium-high heat. Carefully add the marinated chicken, cooking for 5-7 minutes per side until golden brown and fully cooked (internal temperature should reach 165°F or 74°C). Once done, glaze the chicken with any remaining pan sauce, then transfer it to a plate and let it rest for 5 minutes.

In the same skillet used for the chicken, add a little more oil if necessary and toss in your mixed vegetables. Stir-fry over medium heat for 3-5 minutes until they are tender-crisp and vibrant in color.

To serve, scoop a generous portion of your fluffy rice into serving bowls. Slice the rested chicken and arrange it on top of the rice, followed by a hearty serving of the sautéed vegetables. Garnish with chopped green onions or parsley.