A quick and flavorful Honey BBQ Chicken Rice bowl with sweet smoky chicken and buttery rice.

1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

1 tbsp olive oil

Salt and pepper to taste

1 cup honey barbecue sauce

2 tbsp honey

1 tbsp soy sauce

½ tsp garlic powder

2 cups cooked jasmine or white rice

1 tbsp butter

1 tsp soy sauce (optional)

1 green onion, sliced

Sesame seeds for topping

Chopped parsley for garnish

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1. Heat olive oil in a skillet over medium heat. Add chicken, season with salt and pepper, and cook until browned.

2. Whisk together barbecue sauce, honey, soy sauce, and garlic powder. Pour over chicken and simmer 3–4 minutes.

3. Warm butter in a pan, stir in cooked rice, and season lightly.

4. Spoon rice into bowls, top with chicken and sauce, and garnish with green onions and sesame seeds.

5. Serve warm with extra sauce if desired.

Use chicken thighs for extra tenderness.

Add smoked paprika for a richer BBQ flavor.

Refrigerate leftovers up to 3 days; reheat gently on the stovetop.