Rinse the brown rice under cold water. In a medium saucepan, combine rinsed rice and water or chicken broth. Bring to a boil, then reduce heat to low, cover and simmer for 40 minutes.

Heat olive oil in a skillet over medium heat. Season the chicken with salt, pepper, garlic powder, and onion powder. Sear chicken for 6-7 minutes per side until golden and cooked through. Let it rest.

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

Slice the rested chicken into strips.

In the same skillet, add BBQ sauce mixture, simmer, then add sliced chicken and coat with sauce.

Serve the rice bowls with brown rice as the base, topped with chicken and optional garnishes.