In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

In the same skillet, add the rice and stir for about 1 minute to toast it lightly.

Pour in the chicken broth, barbecue sauce, and honey. Stir to combine.

Return the cooked chicken to the skillet and add the frozen mixed vegetables, garlic powder, onion powder, and smoked paprika. Stir everything together.

Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer for 20 minutes, or until the rice is tender and has absorbed the liquid.

Remove from heat and let it sit, covered, for an additional 5 minutes. Fluff the rice with a fork and garnish with chopped green onions if desired.