The key to this dish lies in selecting the right ingredients that complement each other without overpowering the balance of flavors. I like using fresh, high-quality chicken thighs for their juicy tenderness and rich flavor, but boneless breasts work too if that’s what you have on hand. When it comes to the BBQ sauce, a blend of honey, smoked paprika, and a touch of chili powder creates a bold yet approachable flavor that even my ketchup-loving toddler can’t resist. Picking fresh garlic and onions adds a depth that reminds me of afternoons spent in my mum’s kitchen back in England—simple ingredients, big flavor.

• 4 boneless, skinless chicken thighs (about 1.5 pounds)
• 1 cup long-grain white rice
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 cup chicken broth (low sodium preferred)
• ½ cup BBQ sauce (use your favorite bold-flavored brand or homemade)
• 2 tablespoons honey
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder (adjust to taste)
• Salt and pepper to taste
• 2 tablespoons olive oil or vegetable oil
• Fresh parsley or green onions for garnish (optional)

Substitution tip: If you want a lighter twist, swap white rice for brown rice, but note it will require longer cooking time and more liquid. For a vegan option, try firm tofu and vegetable broth instead of chicken.