Wash and dry all produce. Halve, peel, and dice onion. Heat a large drizzle of oil in a large, tall-sided pan over medium-high heat. Add onion and 1 TBSP smoky Mexican seasoning (we’ll be using the rest later). Toss until softened and fragrant, 3-4 minutes. Add rice and toss to coat

Stir 3 cups water and demi-glace into pan. Bring to a boil. Reduce heat to medium-low, cover, and let simmer until rice is tender, about 15 minutes. Remove from heat and keep covered until rest of meal is ready.

Meanwhile, halve tomatoes. Halve, pit, and scoop flesh from avocado, then thinly slice. Pick cilantro leaves from stems; discard stems. Zest lime until you have 1/4 tsp zest, then cut into halves. Cut one half into wedges. Mince or grate 1 clove garlic (we sent more) until you have 1/4 tsp.

In a small bowl, stir together sour cream, lime zest, juice from half the lime, 2 TBSP water, and a pinch of garlic. Add more water as needed to achieve a drizzly consistency. Season with salt and pepper.

Heat a large drizzle of oil in another large pan over medium-high heat. Season chicken all over with salt, pepper, and remaining smoky Mexican seasoning. Add chicken to pan and cook until browned and no longer pink in center, 2-3 minutes per side. (TIP: Work in batches to help chicken brown and avoid overcrowding.)

Fluff rice with a fork and season with salt and pepper. Divide between plates. Top with chicken, tomatoes, and avocado. (TIP: Arrange the avocado slices like a fan for a pretty presentation.) Drizzle with crema and sprinkle with cilantro. Serve with lime wedges for squeezing over.