Cut chicken breasts or thighs into even cubes, pat dry, and season with salt and pepper.

In a large skillet, heat olive oil over medium-high heat and sear the chicken for 5 to 7 minutes until golden brown. Remove and set aside.

In the same skillet, add onion and sauté for 2 to 3 minutes until translucent. Add minced garlic and sauté for an additional minute.

Stir in uncooked rice and toast for 1 minute, stirring to coat the grains.

Add chicken broth and BBQ sauce, scraping the bottom to release browned bits. Bring to a simmer, then add the chicken back.

Cover and reduce heat to low, simmering for 18 to 20 minutes until the rice is tender and has absorbed the liquid.

Let sit off heat for 5 minutes, then fluff rice with a fork and serve warm.