Prepare the BBQ Sauce: In a medium saucepan, combine ketchup, honey, apple cider vinegar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, chili powder, and cayenne pepper if desired. Stir well and simmer over low heat for about 15-20 minutes, until thickened and glossy.

Prep the Chicken: While the sauce simmers, cut chicken thighs into 1-inch pieces. In a bowl, combine chicken with olive oil, smoked paprika, garlic powder, onion powder, chili powder, and salt and pepper to taste. Marinate for at least 30 minutes.

Cook the Chicken on the Stovetop: Heat a large skillet over medium-high heat and add marinated chicken pieces. Sear for about 5-7 minutes per side until golden brown and cooked through, achieving an internal temperature of 165°F. Pour in the BBQ sauce, stirring to coat the chicken, and simmer for another 5-10 minutes.

Cook the Rice: Rinse rice under cold water until clear. In a medium pot, combine rinsed rice with chicken broth, butter, and salt. Bring to a boil, reduce to low, cover, and cook for 18-20 minutes without lifting the lid.

Assemble the Dish: Spoon rice into bowls and top with honey BBQ chicken. Garnish with green onions, sesame seeds, corn, black beans, or diced avocado.