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 the chicken until it’s evenly coated in the seasoning blend, then let it rest for about 10 minutes.

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

3. In the same skillet, add the remaining olive oil if needed and heat it over medium-high heat. Add the cooked rice and stir-fry for 3-5 minutes, allowing the grains to become lightly crisp and heated through.

4. Create a well in the center of the skillet and crack the eggs directly into the opening. Scramble the eggs for 1-2 minutes, just until they’re barely set, then mix them into the rice, distributing them evenly throughout the dish.

5. Pour the Japanese BBQ sauce over the rice and eggs, and stir everything together for 30-60 seconds. This allows the sauce to caramelize and coat every morsel.

6. Return the cooked chicken to the skillet and toss everything together for an additional 1-2 minutes, ensuring the chicken is heated through and the flavors have melded to perfection.

7. Remove the skillet from the heat and serve your BBQ Chicken Fried Rice immediately while it’s hot and steaming.