1. Pat the chicken dry and season it with salt, black pepper, and paprika on both sides.

2. Heat the olive oil in a large deep skillet over medium heat. Sear the chicken for 3 to 4 minutes per side until golden, then transfer it to a plate.

3. Add the butter to the same pan, then cook the chopped onion for 2 to 3 minutes until softened. Stir in the garlic and cook for 30 seconds.

4. Add the uncooked rice and stir for 1 minute so it gets lightly toasted in the butter and aromatics.

5. In a bowl, whisk together the honey, soy sauce, and chicken broth. Pour it into the skillet and scrape up any browned bits from the bottom of the pan.

6. Return the chicken to the skillet, nestling it into the rice mixture. Cover and simmer on low heat for 18 to 20 minutes, or until the rice is tender and the chicken is fully cooked.

7. Stir together the cornstarch and water, then pour it into the pan during the last 2 minutes of cooking if you want a thicker sauce.

8. Let the dish rest for 5 minutes, then top with green onions and sesame seeds before serving.