Wash and dry all produce. Halve, peel, and thinly slice onion. Mince a few slices until you have 3 TBSP. Core, deseed, and thinly slice poblano and bell pepper. Dice tomatoes. Finely chop cilantro. Zest lime until you have 1 tsp zest; quarter lime. In a medium bowl, combine tomatoes, minced onion, cilantro, juice from 2 lime wedges, salt, and pepper.

In a small pot, combine 1 1/2 cups water, 1 stock concentrate, 1/2 tsp turmeric (save the rest for another use), and a pinch of salt. Bring to a boil, then stir in rice. Cover and reduce heat to low. Cook until rice is tender, about 15 minutes. Turn off heat; keep covered until ready to serve.

Meanwhile, heat a large drizzle of oil in a large pan over medium-high heat. Add sliced onion, poblano, bell pepper, half the Southwest Spice, salt, and pepper. Cook, stirring, until browned and softened, 4-6 minutes. Turn off heat; remove from pan and set aside.

Pat chicken dry with paper towels. Heat another large drizzle of oil in pan used to cook veggies over medium-high heat. Add chicken; season with chili powder and remaining Southwest Spice. Cook, stirring, until browned and cooked through, 6-8 minutes. Stir in remaining stock concentrate, 1/4 cup water, 2 TBSP butter, and cooked veggies until thoroughly combined. Turn off heat. Season with salt and pepper.

Fluff rice with a fork. Stir in 1 TBSP butter until melted. Season with salt and pepper. In a small bowl, combine 1 packet sour cream, lime zest, 1 tsp water, and juice from remaining lime wedges. Season with salt and pepper. Set aside 1/3 of the rice and 1/3 of the chicken mixture for lunch. Divide remaining rice and chicken between bowls. Top with half the salsa. Drizzle with crema and 1 packet hot sauce.

Divide remaining rice, remaining chicken mixture, and remaining salsa between tortillas. Roll into burritos and place in reusable containers. Pack remaining sour cream and hot sauce alongside. Reheat burritos in microwave before enjoying. Serve with sour cream and hot sauce.