1. Cut chicken breasts into bite-sized cubes. Season with garlic powder, onion powder, paprika, salt, and pepper. Toss well in a mixing bowl.

2. Heat 1 tablespoon oil or butter in a large nonstick or cast-iron skillet over medium-high heat. Add chicken and cook for 6–8 minutes, until golden brown and cooked through. Remove from pan and set aside.

3. Reduce heat to medium. In the same pan, add BBQ sauce and honey. Stir until combined and bubbly.

4. Return the cooked chicken to the pan and toss to coat in the sticky honey BBQ glaze. Let simmer for 2–3 minutes.

5. Push the chicken to one side or remove briefly. Add another tablespoon of oil if needed. Stir in the cooked rice and soy sauce.

6. Fry the rice for 3–5 minutes, stirring occasionally until heated and slightly crispy.

7. Mix chicken and rice together until fully coated. Garnish with fresh green onions before serving.