Cut your chicken into bite-sized cubes and pat dry. Season well with salt, pepper, and optional garlic powder or smoked paprika.

Heat a generous splash of olive oil in a large skillet over medium-high heat. Sear the chicken pieces until golden brown, about 5–7 minutes, then remove from the pan and set aside.

In the same skillet, add chopped onion and sauté for 2–3 minutes until softened. Then, mix in minced garlic for 1 minute until fragrant.

Add the long-grain rice to the pan, stirring it to coat in the aromatic oil. Pour in chicken broth (or water) and bring everything to a gentle simmer.

Return the browned chicken to the skillet and stir in your favorite BBQ sauce. Cover the pan and reduce heat to low, simmering for 18–20 minutes until rice is fluffy and liquid is completely absorbed.

Fluff the rice gently with a fork and let it rest for a minute. Optional: Drizzle with extra BBQ sauce and broil for a couple of minutes for a caramelized finish.

Optional: Garnish with chopped green onions or fresh parsley before serving.