1. In a mixing bowl, combine the diced chicken with the brown sugar, smoked paprika, garlic powder, ground cumin, dry mustard, salt, and pepper. Toss everything together until the chicken is well-coated, then let it rest for about 10 minutes to allow the flavors to meld.

2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 3-4 minutes, stirring occasionally, until it’s nicely browned and cooked through. Remove the chicken from the skillet and set it aside.

3. In the same skillet, add the remaining olive oil if needed and heat it up. Toss in the cooked rice and stir-fry for 3-5 minutes, until it’s heated through and slightly crispy.

4. Push the rice to the sides of the skillet, creating a well in the center. Crack the eggs into the well and scramble them for 1-2 minutes, just until they’re set. Then, mix the eggs into the rice.

5. Pour the BBQ sauce over the rice and eggs, stirring for 30-60 seconds until the sauce begins to caramelize and coat everything evenly. Return the cooked chicken to the skillet and toss everything together, cooking for 1-2 more minutes to allow the flavors to meld and the chicken to heat through.