1-First, combine the BBQ seasoning ingredients: 1 tablespoon dark brown sugar, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon ground cumin, 1 teaspoon dry mustard, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Toss this with the 1 pound diced chicken breast and let it rest at room temperature for 10-20 minutes before cooking.

2-Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken in an even layer and cook for 60-90 seconds to brown, then flip and cook for 2-3 minutes until fully cooked. Remove the chicken and set it aside.

3-Add the remaining 2 tablespoons olive oil to the skillet. Then, add the 2 cups cooked rice and fry for 3-4 minutes, allowing the rice to become slightly crispy and golden brown.

4-Create a well in the rice and add the 2 large eggs, scrambling them in the center before mixing them into the rice.

5-Stir in the 2 tablespoons Japanese BBQ sauce and cook for 30-60 seconds until it begins to caramelize on the pan’s bottom.

6-Return the cooked chicken to the skillet, toss everything together, and serve immediately.