• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate ginger until you have 1/2 tsp (1 tsp for 4 servings). Trim and slice zucchini crosswise into 1/2-inch-thick rounds. Drain and rinse chickpeas. Quarter lime. Open package of chicken and drain off any excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; season with salt and pepper. Cook, stirring occasionally, until cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.

• In a small pot, combine rice, 11/4 cups water (21/4 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook, covered, until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

• While rice cooks, heat a drizzle of oil in a large pan over medium-high heat. Add scallion whites and minced ginger; cook, stirring, until fragrant, 30-45 seconds. • Add zucchini, cabbage and carrot mix, chickpeas, veggie stock concentrate, mushroom stock concentrate, garlic powder, 1/4 tsp sugar (1/2 tsp for 4 servings), and a big pinch of salt and pepper. Cook, stirring, until cabbage is slightly wilted, 3-5 minutes. • Add coconut milk and 1/4 cup water (1/3 cup for 4); cook, stirring, until slightly thickened, 2-3 minutes more. Remove from heat and stir in curry paste. Use pan used for chicken here.

• Fluff rice with a fork. • Divide rice between bowls; top with curry. Garnish with scallion greens and a squeeze of lime juice. Serve with remaining lime wedges on the side. Place chicken atop curry. Chicken is fully cooked when internal temperature reaches 165°.