Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Peel and mince or grate ginger.

In a small pot, combine rice, 3/4 cup water (11/2 cups for 4 servings), and a large pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Turn off heat; keep covered until ready to serve.

While rice cooks, toss green beans on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 12-15 minutes.

Meanwhile, pat chicken dry with paper towels; 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, 3-5 minutes per side. Turn off heat; transfer chicken to a plate.

Add half the ginger (or more if you want an extra kick!) to same pan over medium heat. Cook until fragrant, 30 seconds to 1 minute. Add jam, stock concentrate, and 1/4 cup water (1/3 cup for 4 servings). Cook, stirring, until thickened, 1-2 minutes. Turn off heat; stir in 1 TBSP butter until melted.

Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings), salt, and pepper. Divide rice, chicken, and green beans between plates. Drizzle chicken with sauce and serve.