1-First: mix the BBQ seasoning by combining 1 tablespoon dark brown sugar, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon ground cumin, 1 teaspoon dry mustard, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper, then toss it with 1 pound of diced boneless skinless chicken breast. Let it sit at room temperature for 10-20 minutes to soak in the flavors.

2-Next, heat 1 tablespoon of the olive oil in a large skillet over medium-high heat and add the seasoned chicken in an even layer. Cook for 60-90 seconds to brown one side, then flip and cook for another 2-3 minutes until it’s fully done. Set the chicken aside once it’s ready. Now, add the remaining 2 tablespoons of olive oil to the skillet and stir in the 2 cups of cooked rice, making sure to break up any clumps for even cooking.

3-Create a space in the center of the rice and add the 2 large eggs, scrambling them right in the pan before mixing them into the rice. Stir in the 2 tablespoons of BBQ sauce and let it cook for 30-60 seconds so it caramelizes a bit. Finally, turn off the heat, add the cooked chicken back in, toss everything together, and serve it hot. This whole process takes about 20 minutes, with 10 minutes for prep and 10 for cooking, making it ideal for a quick dinner.