1. 1. Prepare the Chicken: If using chicken breasts, you can slice them into 1-inch pieces for faster cooking, or leave them whole. Pat the chicken dry with paper towels to help it brown nicely. Season the chicken with salt and pepper.

2. 2. Saute Aromatics: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.

3. 3. Brown the Chicken: Add the seasoned chicken to the skillet with the onions and garlic. Cook, stirring occasionally, until the chicken is lightly browned on all sides. It doesn’t need to be cooked through at this stage.

4. 4. Add Rice and Liquid (for Chicken and Rice): Stir in the uncooked rice and dried thyme, coating the rice in the oil and aromatics for about a minute. Pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to low, cover the skillet tightly, and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed. If adding frozen peas and carrots, stir them in during the last 5 minutes of cooking.

5. 5. Prepare Honey BBQ Chicken (Alternative): If making honey BBQ chicken, after browning the chicken in step 3, drain any excess fat. In a small bowl, whisk together the BBQ sauce and honey. Pour this mixture over the chicken in the skillet. Reduce heat to low, cover, and simmer for 10-15 minutes, or until the chicken is cooked through and coated in the sauce. Serve this with a side of plain cooked rice.

6. 6. Rest and Serve: Once the chicken and rice (or honey BBQ chicken) are cooked, remove the skillet from the heat and let it rest, covered, for 5 minutes. This allows the flavors to meld and the rice to become perfectly fluffy. Garnish with fresh parsley if desired before serving.