• Pat chicken* dry with paper towels. Season all over with 1 tsp Shawarma Spice Blend (2 tsp for 4 servings), salt, and pepper. (You’ll use the rest of the Shawarma Spice Blend later.) • Heat a drizzle of oil in a medium, preferably nonstick, pan (use a large, preferably nonstick, pan for 4) over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Transfer chicken to a plate; reserve pan.

• While chicken cooks, wash and dry produce. • Trim, peel, and dice carrots into 1⁄2-inch pieces. Peel and mince garlic. Finely chop cilantro. Quarter lemon.

• Heat a drizzle of oil in pan used for chicken over medium-high heat. Add carrots in a single layer; season with salt and pepper. Cook, stirring occasionally, until browned, 3-4 minutes.

• Add a drizzle of oil to pan with carrots; add garlic, raisins, remaining Shawarma Spice Blend, and 1⁄2 tsp salt (1 tsp for 4 servings). Cook until fragrant, 1 minute. • Stir in 1 1⁄2 cups water (3 cups for 4), rice, and stock concentrates. Bring to a boil; cook, stirring occasionally, until liquid has reduced by half, 3-4 minutes. Cover pan and reduce heat to low. Cook until rice is tender, 15-18 minutes. TIP: Add a splash of water if mixture seems dry. • Remove pan from heat; return chicken to pan. Let stand to warm through, 3 minutes.

• While rice cooks, in a small bowl, combine yogurt, sour cream, and half the cilantro. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper to taste.

• Transfer chicken to a cutting board; slice crosswise. • Fluff rice mixture with a fork and stir in a big squeeze of lemon juice to taste. • Divide rice mixture between bowls. Top with chicken and garnish with almonds and remaining cilantro. Drizzle with sauce. Squeeze juice from any remaining lemon wedges over bowls to taste. Serve.