Preheat broiler to high (to broil chicken thighs). BBQ TIP: Instead of pan-frying, brush half the BBQ sauce over chicken and grill over medium heat, until cooked through (74°C/165°F), 6-8 min per side. Brush remaining sauce on cooked chicken. Wash and dry all produce.* In a medium pot, add the broth concentrate(s) and 1 1/3 cups water (dbl for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, core, then cut the bell pepper(s) into 1/2-inch cubes. Strip 1 tbsp thyme leaves (dbl for 4 ppl) off the stems. Roughly chop the parsley.

Add rice to the pot with the boiling liquid. Reduce heat to low. Cook, still covered, until rice is tender and liquid has been absorbed, 12-14 min. Meanwhile, pat chicken dry with paper towels, then season with salt and pepper. Heat a large non-stick pan over medium heat. When the pan is hot, add 1 tbsp oil to the pan, then the chicken. Sear until golden-brown, 2-3 min per side.

Meanwhile, line a baking sheet with foil and brush with 1 tbsp oil (dbl for 4 ppl). When the chicken is golden-brown, remove the pan from the heat and transfer the chicken to the foil-lined baking sheet. Brush the BBQ sauce all over chicken to coat completely. Broil in middle of oven, until chicken is cooked through, 5-6 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**)

Meanwhile, heat the same pan over medium-high heat. When the pan is hot, add 1 tbsp oil, then the onions, peppers, corn and thyme. Cook, stirring occasionally, until the peppers are tender-crisp, 3-4 min. Remove the pan from the heat and set aside.

When the rice is finished cooking, stir the rice, parsley and cheese into the pan with the veggies. Season with salt and pepper.

Divide the cheesy veggie rice between plates and top with the BBQ chicken.