Wash and dry all produce. Mince or grate garlic. Heat a drizzle of oil in a medium pot over medium-high heat. Add half the garlic and cook until fragrant, about 30 seconds. Add 13/4 cups water, 1 stock concentrate, turmeric, and a large pinch of salt. Bring to a boil.

Once mixture in pot boils, add rice and stir once. Cover pot and lower heat to a gentle simmer. Cook until tender, 15-20 minutes. Keep covered off heat. Meanwhile, core and deseed bell peppers, then cut into thin strips. Trim, then thinly slice scallions, separating greens and whites. Quarter lemon.

Heat a drizzle of oil in a large pan over medium-high heat. Add bell peppers and cook, tossing, until just softened and starting to char, 4-5 minutes. Season with salt and pepper. Transfer slices to a bowl or plate and set aside.

Tear chicken into bite-sized pieces. Heat a drizzle of oil in same pan over medium-high heat. Add scallion whites and remaining garlic. Cook until fragrant, about 30 seconds. Toss in chicken and cumin. Cook until warmed through, 1-2 minutes. Season with salt and pepper.

Stir tomato paste into pan with chicken. Cook, stirring, for 1 minute. Add 11/2 cups water, remaining stock concentrates, and hot smoked paprika. Bring to a simmer and let bubble, stirring occasionally, until liquid has reduced to a thick, saucy consistency. Stir in bell peppers and a squeeze of lemon juice. Season with plenty of salt and pepper.

Fluff rice with a fork and stir in 2 TBSP butter. Season with salt and pepper. Divide between plates and top with chicken mixture. Garnish with scallion greens. Serve with remaining lemon quarters on the side for squeezing over.