Cut the chicken into bite-sized pieces.

Place the chicken in a bag with the barbecue sauce (or marinade) and seal the bag.

Shake the bag to coat the chicken evenly.

Let the chicken marinate at room temperature for one hour.

Prepare the rice according to your preferred method.

If using the variation: Place the rice in a pot and heat.

Slice butter into the pot (approximately 2 tablespoons per 3 cups of rice).

Stir the rice and butter until the butter melts and the rice is warm.

Add water (2 parts water to 1 part rice) and cover the pot.

Reduce heat to medium-low and let the rice cook.

While the rice cooks, whisk the eggs, milk, salt, and pepper in a large bowl until fluffy.

Pour the egg mixture into a large pan and cook scrambled eggs.

Once the eggs are done, cook the marinated chicken in the pan, avoiding overcrowding.

Check the rice to ensure the water has been absorbed and the rice has expanded.

Combine the cooked rice, scrambled eggs, and chicken in a large mixing bowl.

Drizzle honey over the mixture and mix well.

Serve immediately.