Preheat oven to 425 degrees. Wash and dry all produce. In a small pot, combine rice, half the stock concentrates (you’ll use the rest later), 11/4 cups water (21/4 cups for 4 servings), and 1/4 tsp turmeric (1/2 tsp for 4; we sent more). Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Meanwhile, halve, core, and slice poblano into 1/2-inch-thick strips. Halve, peel, and cut onion into 1/2-inch-thick wedges; mince a few wedges until you have 2 TBSP (3 TBSP for 4 servings). Toss poblano and onion wedges on a baking sheet with a large drizzle of olive oil, salt, and pepper. Roast on top rack until softened and lightly charred, 18-20 minutes.

While veggies roast, finely dice tomato. Zest 1 lemon; quarter lemons. Mince garlic. Finely chop cilantro. Thinly slice chili.

In a small bowl, combine cilantro, half the garlic, half the cumin (you’ll use the rest later), and juice from 1 lemon (2 lemons for 4 servings). Add as much lemon zest and chili as you like. Stir in 2 TBSP olive oil (4 TBSP for 4); season generously with salt and pepper. In a separate small bowl, combine tomato, minced onion, and lemon juice to taste. Season with salt and pepper.

Pat chicken dry with paper towels; season with salt, pepper, and remaining cumin. Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked though, 4-6 minutes. Stir in 2 TBSP water (4 TBSP for 4 servings) and remaining garlic and stock concentrates until combined. Simmer until saucy, 1-2 minutes. Turn off heat.

Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. Divide between bowls and top with veggies, chicken, and salsa. Spoon chimichurri over chicken. Serve with remaining lemon wedges on the side.