In a medium bowl, combine your favorite barbecue sauce with a generous drizzle of honey, mixing well until completely combined. Set aside.

Heat a large skillet over medium-high heat, add olive oil, season chicken thighs with salt and pepper, and sear for 3-4 minutes each side until golden brown. Transfer to a plate.

In the same skillet, add more olive oil if necessary, then sauté the chopped onion and minced garlic for 2-3 minutes until soft and translucent.

Add uncooked long-grain white rice to the skillet, stirring constantly for about 1 minute to enhance nutty flavor.

Pour in the chicken broth, stir to combine. Place seared chicken back in skillet and pour honey BBQ sauce over the top, gently toss together.

Bring to a boil, cover with a lid, reduce heat to low, and let simmer for 18-20 minutes until rice is tender and chicken is cooked through.

Remove from heat and let rest for 5 minutes. Garnish with freshly chopped parsley before serving.