In a large skillet, heat olive oil over medium heat. Season the chicken thighs with garlic powder, onion powder, smoked paprika, salt, and pepper. Add the chicken to the skillet and cook for about 6-7 minutes on each side, or until fully cooked and golden brown. Remove from the skillet and let rest for a few minutes before slicing.

In the same skillet, add the diced red bell pepper and snap peas. Sauté for about 3-4 minutes until the vegetables are tender-crisp.

In a small bowl, mix together the soy sauce and honey. Pour this mixture over the sautéed vegetables and stir to combine. Add the pineapple chunks and cook for an additional 2-3 minutes until heated through.

To assemble the bowls, divide the cooked brown rice among four bowls. Top each bowl with sliced chicken, the vegetable and pineapple mixture, and garnish with sliced green onions and sesame seeds.

Serve immediately and enjoy your Hawaiian Chicken Bowl!