• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Drain and rinse chickpeas; thoroughly pat dry with paper towels. Trim, peel, and quarter carrot lengthwise; cut crosswise into 1/4-inch-thick pieces. Zest and quarter lemon. Remove and discard any large stems from kale; finely chop leaves. Place raisins in a small bowl with enough hot water to just cover.

• Toss chickpeas on a baking sheet with a large drizzle of olive oil, half the curry powder (you’ll use more in the next step), salt, and pepper. • Roast on top rack until crispy, 18-20 minutes. (It’s natural for chickpeas to pop a bit as they roast.)

• While chickpeas roast, melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over high heat. Add carrot and 1/4 tsp curry powder (1/2 tsp for 4). (You’ll use the rest of the curry powder in the next step.) Cook, stirring, until fragrant, 1-2 minutes. • Add rice, 1 cup water (13/4 cups for 4), stock concentrate, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve. While rice cooks, pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board; wipe out pan

• Meanwhile, in a medium microwave-safe bowl, combine 1 tsp sugar and juice from three lemon wedges (2 tsp sugar and juice from six wedges for 4 servings); stir to dissolve. Add cabbage and 2 TBSP water (4 TBSP for 4); season with salt and pepper. Microwave for 1 minute. Set aside, tossing occasionally, until ready to serve. • In a second small bowl, combine sour cream, lemon zest, remaining curry powder, and juice from remaining lemon. Season with salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

• Heat a large drizzle of olive oil in a large pan over medium-high heat. Add kale and season with salt and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. • Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Remove from heat. Use pan used for chicken here.

• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. • Divide rice between bowls. Top with kale, pickled cabbage (draining first), and chickpeas. Drain raisins and sprinkle over top, roughly chopping first if desired. Drizzle with dressing and serve. Thinly slice chicken crosswise and serve atop bowls