1. Preheat the grill to medium-high heat.

2. Rub chicken breasts with olive oil, then season with salt, pepper, smoked paprika, and garlic powder.

3. Place the chicken on the grill and cook for 5–7 minutes per side, or until internal temperature reaches 165°F (74°C).

4. During the last few minutes of grilling, brush each side with barbecue sauce and allow it to caramelize.

5. Meanwhile, in a saucepan, combine rice, chicken broth (or water), butter, onion powder, and a pinch of salt. Bring to a boil.

6. Reduce heat, cover, and simmer rice for 15–18 minutes, or until liquid is absorbed and rice is tender.

7. Fluff the rice with a fork and stir in dried parsley if using.

8. Slice the grilled chicken and serve over a bed of rice. Drizzle with extra barbecue sauce if desired.