Wash and dry all produce. Adjust rack to upper position and preheat oven to 425 degrees. Mince garlic. Thinly slice scallions, separating greens and whites. Quarter lime. Core and seed poblano, then cut into 1/2-inch squares. Core tomato and cut into 1/2-inch cubes. In a medium bowl, toss tomato, half the scallion greens and whites, a squeeze of lime, and all of the pineapple and its juice. Season with salt and pepper.

Cut potatoes into 1/2-inch cubes. Place in a large pot with salted water to cover by 1 inch. Bring to a boil. Cook until tender, about 15 minutes, then drain. Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add remaining scallion whites. Cook 1-2 minutes. Pour in 1 cup water and bring to a boil. Stir in rice, lower heat, reduce to a simmer, and cover. Cook until tender, about 15 minutes.

Toss broccoli with a large drizzle of oil on one half of a baking sheet. Season with salt and pepper. Roast 5 minutes. Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Pat chicken dry with a paper towel; season with salt and pepper. Sear in pan 2-3 minutes per side. Transfer to other half of sheet with broccoli. Roast until both are cooked, 10-12 minutes. Set chicken aside to rest on a plate.

Heat a drizzle of oil in same pan over high heat. Add poblano; season with salt and pepper. Cook until lightly charred, 5-7 minutes. Stir into bowl with tomato mixture. Place pot used for potatoes over medium heat. Add 1 TBSP butter and garlic. Cook until fragrant, 1-2 minutes. Pour in 1/3 cup milk (we sent more) and bring to a simmer. Remove from heat; return potatoes to pot. Mash until smooth, adding more milk if needed. Season with salt and pepper.

Add adobo sauce, honey, and 2 TBSP water to pan used for poblano over medium heat. Stir to combine and bring to a simmer. Let bubble until slightly thickened, 1-2 minutes. Stir in 1 TBSP butter. Stir in any juices released by chicken. Season with salt and pepper. Divide potatoes and broccoli between plates. Arrange half the chicken on top of potatoes (save the rest for lunch), then spoon pan sauce over. Sprinkle with remaining scallion greens and serve.

Thinly slice remaining chicken. Fluff rice with a fork and season with salt and pepper. Divide rice between two reusable containers. Spoon tomato mixture over one half of rice on each and arrange chicken over the other. Pack each with a packet of sour cream and lime quarters. Keep refrigerated. When ready to eat, set aside sour cream and lime. Microwave the rest until warm, about 2 minutes. Dollop with sour cream and squeeze lime over.