Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Zest lemons until you get 1 tsp; quarter lemons

Melt 1 TBSP butter in a small, lidded pot over medium-high heat. Add scallion whites and cook for 30 seconds. Add rice, 11/2 cups water, and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, about 15 minutes. Turn off heat; keep covered until ready to serve.

While rice cooks, pat chicken dry with paper towels; season all over with salt and pepper. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 6-8 minutes per side. Turn off heat; transfer to a plate and cover to keep warm.

While chicken cooks, toss green beans on a baking sheet with a drizzle of olive oil, salt, and pepper. Roast on top rack until lightly browned and tender, about 12 minutes. Remove from oven; toss with lemon zest.

Add ancho chili powder, stock concentrates, honey, 1/3 cup water, and juice from 2 lemon wedges to same pan used to cook chicken. Simmer over medium-high heat until sauce has reduced by half, 1-2 minutes. Stir in 1 TBSP butter until melted. Turn off heat. Season with salt and pepper.

Fluff rice with a fork; season with salt and pepper. Divide rice, chicken, and green beans between plates. Top chicken with sauce. Sprinkle with scallion greens. Serve with remaining lemon wedges on the side for squeezing over.