Rinse 2 cups of jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 4 cups of water and a pinch of salt, bringing it to a boil over high heat. Reduce heat to low, cover, and simmer for about 15 minutes.

In a mixing bowl, combine ¼ cup of honey, 1 cup of BBQ sauce, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of salt, and 1 teaspoon of black pepper. Whisk until mixed.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 pound of chicken thighs and cook for about 5 to 7 minutes on each side until golden-brown and cooked through.

Generously brush both sides of the cooked chicken with the honey BBQ sauce mixture and let caramelize for another 2-3 minutes.

Add 1 cup of mixed vegetables to the skillet and sauté alongside the chicken until they are tender and vibrant in color, about 3-5 minutes.

Fluff the jasmine rice with a fork and create a bed of rice on each plate. Top with glazed chicken thighs and a scoop of sautéed vegetables. Drizzle extra BBQ sauce if desired.