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Season chicken pieces with salt, pepper, and garlic powder.
Turn on the Instant Pot and select 'Saute'. Heat olive oil.
Add chicken pieces and cook until browned.
Stir in chicken broth, honey, and soy sauce.
Add rice and stir to combine.
Close the lid, set the valve to 'Sealing', and select 'Pressure Cook' for 10 minutes.
Once done, allow for natural pressure release for 10 minutes.
Release any remaining pressure, open the lid, and fluff the rice.
Serve garnished with sesame seeds and parsley.