In a medium bowl, mix together honey, BBQ sauce, soy sauce, garlic powder, onion powder, black pepper, and salt to create the marinade.
Place the chicken thighs in a resealable plastic bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for better flavor.
Preheat your grill or a skillet over medium-high heat. Add olive oil to the skillet if using.
Remove the chicken from the marinade and discard the marinade. Grill or cook the chicken for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F.
While the chicken is cooking, prepare the rice and steam the broccoli if using.
Once the chicken is cooked, let it rest for a few minutes before slicing it into strips.
To assemble the bowls, divide the cooked rice among serving bowls, top with sliced chicken, and add steamed broccoli if desired.
Garnish with chopped green onions before serving.