Begin by dicing your boneless skinless chicken into evenly-sized cubes, about 1-inch, and pat them dry with paper towels. In a bowl, season the chicken with salt, pepper, garlic powder, and smoked paprika.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Carefully add the seasoned chicken to the hot pan in a single layer. Cook for 5-7 minutes until golden brown on all sides, then remove and set aside.

In the same skillet, add more oil if needed, then add the chopped onion. Sauté for 2-3 minutes until softened. Add minced garlic and sauté for an additional minute.

Add the uncooked rice to the skillet and stir for 1-2 minutes to coat the rice in the mixture, allowing it to toast slightly.

Pour in 2 cups of chicken broth or water, scrape the bottom of the pan, and bring to a gentle simmer.

Return the browned chicken to the skillet, pour in BBQ sauce, stir gently, cover, and simmer for 18-20 minutes.

Once the rice is tender, fluff it with a fork and let it sit for a few minutes. Drizzle more BBQ sauce over the top if desired.