Bring 3/4 cup water (1 1/2 cups for 4 servings) and a pinch of salt to a boil in a small pot. Wash and dry all produce (except green beans). Mince garlic. Quarter lime. Peel and mince ginger until you have 1 TBSP (2 TBSP for 4 servings).

Once water boils, stir rice into pot. Cover and lower heat to a gentle simmer. Cook until tender, about 15 minutes. Meanwhile, season chicken all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 4-5 minutes per side. Turn off heat; remove from pan and set aside.

Heat another drizzle of oil in same pan over medium-low heat. Add garlic and minced ginger. Cook, stirring, until softened and fragrant, about 1 minute. Add vinegar and let reduce until almost evaporated.

Stir in stock concentrate, honey, half the soy sauce (use all for 4 servings), and 2 TBSP water (1/4 cup for 4 servings) into pan. Let simmer until mixture thickens to a glaze-like consistency, 2-3 minutes. Remove from heat, then return chicken to pan and turn to coat. Set aside until rest of meal is ready.

Microwave green beans in their bag until just tender, 2-4 minutes. (TIP: No microwave? No problem! Steam beans in a small pot with a splash of water until just tender, 5-7 minutes.) Transfer to a medium bowl; stir in 1 TBSP butter until melted. Season with salt, pepper, and a squeeze of lime juice.

Divide rice between plates. Top with green beans and chicken. Serve with remaining lime wedges on the side for squeezing over.