Wash and dry all produce. Pat chicken dry with a paper towel. Season all over with plenty of salt and pepper. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned on surface and no longer pink in center, 5-7 minutes per side. Transfer to a plate and set aside.

Meanwhile, place 11/3 cups water and stock concentrates in a medium, microwave-safe bowl. Microwave on high until very hot, about 2 minutes. Carefully remove bowl from microwave and stir in couscous, 2 TBSP butter, and a large pinch of salt. Cover with plastic wrap and set aside.

Meanwhile, trim and thinly slice scallions. Core and dice tomatoes. In a small bowl, mix sour cream, hot sauce (to taste), and a pinch of salt. Stir in water, 1 tsp at a time, until you reach a loose, drizzly consistency.

Melt 1 TBSP butter in pan used for chicken over medium-high heat. Stir in peas, tomatoes, half the scallions, half the almonds, Turkish spice, and a large pinch of salt. Cook, stirring, until fragrant and peas are warmed through, about 1 minute.

Remove plastic wrap from bowl with couscous. Fluff couscous with a fork. Stir in veggies from pan. Season with salt and pepper.

Divide couscous and chicken between plates. (TIP: Slice chicken first for easier eating.) Drizzle with crema. Garnish with remaining scallions and almonds. Cut lemons into quarters and serve on the side for squeezing over.