Preheat oven to 400 degrees. Wash and dry all produce. Peel and cut carrots into 1/2-inch pieces on a diagonal. Trim and thinly slice scallions, separating whites from greens. Peel and finely chop garlic. Zest 1/2 tsp zest from lime (1 tsp for 4p); quarter lime.

Toss carrots on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast until browned and tender, 20-25 minutes.

Meanwhile, melt 1 TBSP butter (2 TBSP for 4p) in a small pot over medium-high heat. Add scallion whites and garlic and cook until fragrant, about 30 seconds. Add rice and stir to coat. Stir in 1 1/4 cups water (2 1/4 cups for 4p) and a large pinch of salt. Bring to a boil, then cover and reduce to a simmer. Cook until water has absorbed and rice is tender, 15-20 minutes. Keep covered until ready to serve.

Place 1 TBSP butter (2 TBSP for 4p) in a small microwave-safe bowl. Microwave until melted, about 30 seconds. Stir in soy sauce, Kikkoman® Thai Style Chili Sauce, and a squeeze of lime juice (add more if you like a sour punch).

Pat chicken dry with paper towels then season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, about 5 minutes per side. Turn off heat; transfer to a cutting board. Once cool enough to handle, thinly slice.

Toss roasted carrots with lime zest. Fluff rice with a fork; divide between plates and top with sliced chicken. Serve carrots to the side. Drizzle chicken with sauce. Sprinkle with scallion greens and serve with remaining lime wedges for squeezing over.