Adjust rack to top position and preheat oven to 425 degrees. Line a baking sheet with foil. Wash and dry all produce. Trim and roughly chop scallions. Mince or grate garlic. Dice tomato. Zest and quarter lime (quarter both limes for 4 servings). Drain and rinse beans.

Pat chicken dry with paper towels. Drizzle with oil; season all over with salt, pepper, and half the Southwest Spice. Place, skin sides up, on prepared baking sheet. Roast until chicken is browned and cooked through, 30-35 minutes. TIP: If chicken skin is not yet crispy, broil for 2-3 minutes.

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

Meanwhile, in a small bowl, combine scallions, 2 TBSP olive oil (3 TBSP for 4 servings), a pinch of garlic to taste, and juice from 1 lime wedge (2 wedges for 4). Season generously with salt and pepper. Taste and add more garlic or lime juice if you feel like something’s missing.

Heat a drizzle of oil in a medium pot over medium-high heat. Add tomato and remaining garlic. Cook until softened, 1-2 minutes. Add beans, stock concentrate, 1/4 cup water (1/3 cup for 4 servings), remaining Southwest Spice, salt, and pepper. Simmer until thickened, 5-10 minutes. Turn off heat; stir in 1 TBSP butter (2 TBSP for 4). In a second small bowl, combine sour cream, half the lime zest, juice from 1 lime wedge (2 wedges for 4), and salt. Add water, 1 tsp at a time, until mixture reaches a drizzling consistency.

Fluff rice with a fork, then stir in 1 TBSP butter (2 TBSP for 4 servings), remaining lime zest, and juice from any remaining lime wedges to taste. Season with salt and pepper. Divide rice and chicken between plates. Top rice with bean mixture and lime crema. Drizzle chicken with chimichurri.