Start by cutting your chicken into even-sized cubes, ensuring uniform cooking. Pat the pieces dry with paper towels, then season with salt, pepper, and optional spices.

In a large skillet, heat olive oil over medium-high heat. Add the seasoned chicken to the pan and sear for about 5–7 minutes until browned. Remove and keep warm.

In the same skillet, add more olive oil if necessary. Sauté chopped onion for 2–3 minutes until soft. Then add minced garlic and cook for another minute.

Stir in long-grain white rice, allowing it to toast for a couple of minutes to enhance the flavor.

Pour in the chicken broth, scraping the bottom of the skillet. Add back the seared chicken along with the BBQ sauce. Stir and cover, simmer for 18–20 minutes.

Once cooked, fluff the rice with a fork and let it sit off heat for a few minutes. Drizzle more BBQ sauce over and broil for a couple of minutes if desired.