In a mixing bowl, combine diced chicken breast with dark brown sugar, smoked paprika, garlic powder, ground cumin, dry mustard, kosher salt, and black pepper. Stir to coat evenly and let marinate for 10-20 minutes.

Heat olive oil in a skillet over medium-high heat. Once hot, add marinated chicken and cook for 60-90 seconds on one side. Flip and continue cooking for 2-3 minutes until fully cooked. Remove and set aside.

In the same skillet, add another tablespoon of olive oil. Add chilled rice, breaking up clumps, and spread evenly. Create a well in the center to heat through for the rice to achieve perfect fried texture.

Crack eggs into the well in the rice. Scramble and mix them into the rice until fully cooked.

Drizzle BBQ sauce over the rice and egg mixture. Stir gently and cook for an additional 30-60 seconds until the sauce caramelizes slightly.

Return cooked chicken to the skillet, mix until heated through, and serve immediately garnished with green onions or sesame seeds.