Marinate the chicken by combining the chicken breasts with half of the barbecue sauce, salt, and pepper. Let it marinate for at least 30 minutes, ideally in the refrigerator for a few hours.

Rinse the rice under cold water until the water runs clear to remove excess starch.

In a medium saucepan, melt the butter over medium heat. Add the rinsed rice and garlic powder, stirring for about 1 minute until the rice is slightly toasted.

Add the chicken broth and a pinch of salt. Bring to a boil, then reduce heat to low and cover the pan. Cook for about 15-20 minutes until the rice is tender and liquid is absorbed. Fluff with a fork and set aside.

In a large skillet, heat olive oil over medium-high heat. Sear the marinated chicken for 6-7 minutes per side until golden brown and cooked through (internal temperature should reach 165°F).

In the last minute of cooking, pour the remaining barbecue sauce over the chicken to caramelize.

Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.

To serve, spoon the fluffy rice onto plates, top with sliced BBQ chicken, and drizzle with any extra sauce from the skillet. Garnish with optional toppings.