In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces and season with garlic powder, onion powder, smoked paprika, salt, and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.

Stir in the rice, chicken broth, barbecue sauce, and honey. Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer for 20 minutes.

After 20 minutes, add the frozen mixed vegetables to the skillet. Stir gently to combine, then cover again and cook for an additional 5-10 minutes, or until the rice is tender and the liquid is absorbed.

Remove from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork and garnish with sliced green onions before serving.