Season the chicken with paprika, salt, and black pepper.
Heat olive oil in a large skillet over medium high heat.
Add the chicken and cook for 6 to 8 minutes until browned and cooked through.
In a small bowl, mix barbecue sauce, honey, soy sauce, and garlic.
Pour the sauce over the chicken and simmer for 3 to 5 minutes until sticky and glazed.
Stir the peas and carrots into the cooked rice and warm through.
Spoon the rice onto plates and top with the honey BBQ chicken.
Garnish with parsley and serve warm.
Store leftovers covered in the fridge for up to 3 days.
