In a bowl, mix the diced chicken breast with your BBQ seasoning blend, ensuring each piece is well-coated. Allow this to marinate for 10–20 minutes.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 60–90 seconds on each side until golden brown and just cooked through.

Pour in another tablespoon of olive oil, add your chilled rice, breaking up clumps. Stir gently and heat through for about 3–4 minutes.

Create a well in the center of the rice, crack the eggs into this well and scramble until just set (about 1–2 minutes). Stir the eggs into the rice and chicken mixture.

Drizzle your Japanese BBQ sauce over the mixture and stir thoroughly. Cook for an additional 2–3 minutes to allow the sauce to caramelize slightly.

Remove from heat, transfer to serving bowls, and top generously with green onions, sesame seeds, and lime wedges.