Marinate the chicken breasts in barbecue sauce for at least 30 minutes.
Heat olive oil in a large skillet over medium-high heat.
Add the marinated chicken breasts to the skillet and sear for 5-7 minutes per side until golden brown.
Remove the chicken from the skillet and let it rest on a plate.
In the same skillet, add chicken broth, garlic powder, salt, and pepper; stir to combine.
Bring the mixture to a boil, then stir in the rice.
Reduce heat, cover, and simmer for 18-20 minutes, or until rice is tender and liquid is absorbed.
While the rice cooks, slice the rested chicken and return it to the skillet with the remaining barbecue sauce.
Serve the sliced barbecue chicken over a bed of fluffy rice.
