In a medium sauce pot with tight fitting lid, combine water and rice. Bring to a boil, then reduce heat to a simmer and cover. Cook for 15 minutes, or until water is absorbed. Fluff with a fork, cover, and set aside.
In a large sauté pan, add oil, garlic and onion, and a pinch of salt and pepper. Sauté until onion softens slightly, about 2-3 minutes. Add peppers and eggplant and salt and pepper, sauté until soft. Add more GrapeOla® Grapeseed Oil as needed.
Add corn, zucchini, chicken, cooked rice, and barbecue sauce to the pan. Stir to combine. Serve hot.