In a large skillet brown chicken and onion with olive oil over medium heat. When chicken is no longer pink (about 5-7 minutes; don't worry if it isn't cooked all the way through it will have more cooking time while the rice simmers) add in the garlic and cook for 2 minutes.

Stir in the rice, broth, corn, tomato sauce, chilies, bbq sauce, chili powder, salt and pepper. Cover and simmer for 15 minutes or until the rice is tender. Stir occasionally while simmering. Remove from heat sprinkle with shredded cheese then replace top and allow cheese to melt. Top with desired toppings before serving.