In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, and sauté for about 3-4 minutes until softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Season the chicken thighs with paprika, salt, and black pepper. Add the chicken to the skillet and cook for 5-6 minutes on each side until browned.
Pour the BBQ sauce over the chicken, then add the rice and chicken broth. Stir to combine all ingredients.
Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet and cook for 25 minutes, or until the rice is tender and has absorbed the liquid.
Stir in the corn and cover again for an additional 5 minutes to heat through.
Remove from heat and let it sit covered for 5 minutes. Fluff the rice with a fork and garnish with chopped green onions before serving.