Wash and dry all produce. Bring 11/2 cups water and a pinch of salt to a boil in a small pot. Remove any strings from snap peas. Mince or grate garlic. Zest lemon until you have 1 tsp, then cut in half. Whisk zest, half the garlic, cumin, paprika, 1 TBSP lemon juice, and 2 TBSP olive oil in a medium bowl.

Pat chicken dry with a paper towel. Season all over with salt and pepper. Add to bowl with lemon mixture and toss to coat all over. Set aside to marinate.

Once water is boiling, add rice to pot. Cover, lower heat, and reduce to a simmer. Cook until tender, 15-20 minutes.

Heat a drizzle of olive oil in a large pan over medium-high heat. Add remaining garlic and cook until fragrant, about 30 seconds. Add snap peas and cook, tossing, until tender and lightly browned, 3-5 minutes. Season with salt and pepper. Remove from heat, toss in a squeeze of lemon juice, then remove from pan and set aside, covering to keep warm.

Heat a large drizzle of olive oil in same pan over medium-high heat. Add chicken and cook until browned, 2-3 minutes per side. Remove from pan and set aside. Add stock concentrate, honey, and 3 TBSP water to pan and stir. Bring to a gentle simmer, then return chicken to pan. Continue cooking until no longer pink in center, 4-5 minutes, spooning stock over top occasionally. Season with salt and pepper.

Remove chicken from pan. Add 1 TBSP butter to sauce in pan, stirring to melt. Fluff rice with a fork, then divide between plates. Top with chicken and add snap peas to the side. Spoon sauce over chicken and serve.