Heat olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering but not smoking.

Season chicken pieces with salt, pepper, and smoked paprika, tossing to coat evenly on all sides.

Add seasoned chicken to the hot oil and cook for 5-7 minutes, stirring occasionally, until golden brown on all sides and nearly cooked through.

Add diced onion and minced garlic to the pan with chicken, stirring frequently for 2-3 minutes until fragrant and onion begins to soften.

In a small bowl, whisk together honey, BBQ sauce, and soy sauce until completely combined and smooth.

Pour the honey BBQ mixture over the chicken, stirring to coat all pieces evenly, and cook for 2 minutes until sauce begins to caramelize.

Add the rinsed jasmine rice to the pan, stirring gently to distribute evenly and coat with the sauce mixture.

Pour chicken broth over the rice mixture, ensuring liquid covers rice by about ½ inch, and bring to a rolling boil.

Reduce heat to low, cover tightly with lid, and simmer for 18-20 minutes until rice is tender and liquid is absorbed.

Remove from heat and let stand, covered, for 10 minutes to allow rice to finish steaming and flavors to meld.

Fluff rice gently with a fork, garnish with chopped green onions and sesame seeds, and serve immediately while hot.