Wash and dry all produce. Grate garlic. Peel and grate ginger. Core, seed, then thinly slice bell pepper. Halve, peel, and thinly slice onion. Trim, then thinly slice scallions, separating greens and whites. Chop cilantro. Cut chicken into thin strips.

Heat a drizzle of oil in a medium pot over medium-high heat. Add scallion whites and ginger. Cook until fragrant, about 30 seconds. Stir in rice, then add 1 2/3 cups water and a big pinch of salt. Cover and bring to a boil, then lower heat and reduce to a simmer. Cook until tender, 15-20 minutes. Keep covered off heat.

Heat a large drizzle of oil in a large pan over medium-high heat. Season chicken with salt and 1/2 tsp white pepper (we’ll use the rest later). Add to pan and cook, tossing occasionally, until browned and cooked through, 6-8 minutes. Transfer to a plate and set aside.

Add bell pepper, onion, garlic, coriander, salt, and remaining white pepper to same pan over medium-high heat. Cook, tossing occasionally, until veggies are softened, about 5 minutes. Return chicken to pan, then add pineapple and its juice. Stir to combine and remove pan from heat.

Zest lime, then cut in half. Squeeze juice into a small bowl. Stir in sour cream, lime zest, and a pinch of salt. Roughly chop cashews. Stir 1 TBSP butter and scallion greens into rice. Season with salt.

Divide rice between bowls and top with chicken, veggies, and juices. Drizzle with crema. Garnish with cilantro and cashews.