Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry all produce. Trim, then roughly chop scallions. Mince or grate garlic. Dice tomato. Zest 1 tsp zest from lime; quarter lime. Drain and rinse beans.

Pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large ovenproof pan over medium-high heat. Add chicken, skin sides down. Cook until skin is browned, 4-6 minutes. Flip and cook until browned on other side, 3-4 minutes. Turn off heat; sprinkle with 1 tsp Southwest Spice.

(If pan is not ovenproof, transfer chicken to a lightly oiled baking sheet.) Roast chicken until browned and cooked through, 15-20 minutes. Meanwhile, bring 3/4 cup water and a large pinch of salt to a boil in a small lidded pot. Once boiling, add rice, then cover and reduce heat to low. Cook until water has absorbed, 15-20 minutes.

In a small bowl, combine scallions, 2 TBSP olive oil, another 1 tsp Southwest Spice (we’ll use the rest in the next step), 1/4 tsp garlic, and juice from 1 lime wedge. Season generously with salt and pepper. Taste and add more garlic or lime juice if you like.

Heat a drizzle of oil in a medium pot over medium-high heat. Add tomato and remaining garlic. Cook, stirring, until softened and fragrant, 1-2 minutes. Stir in beans, stock concentrate, 1/4 cup water, remaining Southwest Spice, salt, and pepper. Simmer until thickened, 5-10 minutes. Remove from heat; stir in 1 TBSP butter. In another small bowl, combine sour cream, half the lime zest, juice from 1 lime wedge, 1 TBSP water, and salt.

Fluff rice with a fork, then stir in 1 TBSP butter, remaining lime zest, and the juice from remaining lime wedge. Season with salt and pepper. Divide rice and chicken between plates. Top rice with bean mixture and lime crema. Drizzle chicken with chimichurri.