In a large skillet, heat the olive oil over medium heat. Season the chicken thighs with garlic powder, onion powder, smoked paprika, salt, and pepper. Add the chicken to the skillet and cook for about 5-7 minutes on each side, or until browned and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, add the rice and toast it for 2-3 minutes, stirring frequently.

Pour in the chicken broth and bring to a boil. Once boiling, reduce the heat to low and cover the skillet. Cook for 15 minutes.

While the rice is cooking, shred the cooked chicken into bite-sized pieces and mix it with the honey BBQ sauce.

After 15 minutes, add the frozen mixed vegetables to the rice and stir gently. Place the shredded chicken with BBQ sauce on top of the rice. Cover and cook for an additional 5 minutes, or until the vegetables are heated through and the rice is tender.

Remove from heat and let it sit for 5 minutes before serving. Garnish with sliced green onions.