Begin by cutting your chicken (breasts or thighs) into small, even cubes, ensuring uniform cooking. Pat the chicken dry and season it with salt and pepper.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the seasoned chicken cubes in a single layer and sear for about 5–7 minutes until golden brown.

In the same skillet, reduce the heat to medium and add chopped onion. Sauté for 2–3 minutes until soft, then stir in minced garlic and cook for an additional minute.

Add 1 cup of uncooked rice directly into the skillet, stirring to coat with the oil and aromatics. Toast for about 1 minute.

Pour in 2 cups of chicken broth and mix in your favorite BBQ sauce, then return the seared chicken to the skillet.

Bring to a light boil, then reduce heat to low, cover tightly, and let it simmer for 18–20 minutes until rice is tender.

Uncover, fluff the rice with a fork, let it rest for 5 minutes, and drizzle additional BBQ sauce if desired.