Rinse rice under cold water until the water runs clear. In a medium saucepan, combine rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes.

While rice is cooking, season the diced chicken breast evenly with garlic powder, onion powder, smoked paprika, salt, and pepper.

Heat olive oil in a large non-stick skillet over medium-high heat. Add the chicken in a single layer and sear for 6-8 minutes, stirring occasionally, until the internal temperature reaches 165°F (74°C).

In a small bowl, whisk together the barbecue sauce, honey, and soy sauce until fully combined.

Reduce the skillet heat to medium-low. Pour the sauce mixture over the cooked chicken.

Toss the chicken continuously for 2-3 minutes until the sauce reduces into a thick, sticky glaze that coats the meat.

Remove rice from heat and fluff with a fork.

Divide the rice and the honey BBQ chicken into four equal portions for immediate serving or meal prep storage.