In a large skillet, heat the olive oil over medium heat. Season the chicken thighs with garlic powder, onion powder, smoked paprika, salt, and black pepper. Add the chicken to the skillet and cook for about 5-7 minutes on each side, 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 1-2 minutes, stirring frequently. Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes.

After 15 minutes, stir in the frozen mixed vegetables and the honey BBQ sauce. Place the cooked chicken thighs on top of the rice mixture. Cover and cook for an additional 5-7 minutes, or until the rice is tender and the vegetables are heated through.

Remove from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork and slice the chicken. Serve warm, garnished with sliced green onions.