Rinse 1 cup of long-grain white rice under cold water until clear. In a medium saucepan, combine rinsed rice with 2 cups of chicken broth. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 18-20 minutes until tender.

While the rice is cooking, flatten 1 pound of boneless, skinless chicken breasts slightly for even cooking. Season both sides with smoked paprika, garlic powder, onion powder, salt, and black pepper.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Place the seasoned chicken in the skillet and cook for 6-7 minutes on each side until golden-brown and cooked through (internal temp 165°F).

In a small bowl, whisk together ½ cup of BBQ sauce and 2 tablespoons of honey. Pour this over the cooked chicken and reduce heat to low, simmering for 2-3 minutes to coat the chicken in the sauce.

Slice the glazed chicken into strips. Fluff the cooked rice with a fork, divide among bowls, and layer the sliced chicken on top, drizzling any remaining sauce over.

Optional: Garnish with chopped fresh parsley and sliced green onions before serving warm.