Wash and dry all produce. Adjust broiler rack to six inches from heat source and preheat broiler to high. Cut off and discard stem ends from bell peppers, then halve lengthwise, removing any seeds. Halve, peel, and slice onion. Mince or grate garlic. Chop cilantro. Cut lime into wedges.

Heat a drizzle of olive oil in a medium pot over medium heat. Add garlic and turmeric. Cook until fragrant, about 1 minute. Stir in rice and cook until grains are translucent, another 1 minute. Add 13/4 cups water, stock concentrate, and a pinch of salt. Bring to a boil, then cover and reduce to a simmer. Cook until tender, 15-20 minutes.

Meanwhile, in a large bowl, toss chicken tenders with a pinch of salt and fajita spice blend. Transfer to a lightly oiled baking sheet and arrange in a single layer. On another baking sheet, toss peppers, onion, a drizzle of olive oil, and a pinch of salt and pepper.

Place baking sheet with peppers and onion under broiler. Broil until starting to char, 6-8 minutes total, tossing halfway through.

Place baking sheet with chicken tenders under broiler. Broil until cooked through and no longer pink in center, 8-10 minutes total, flipping halfway through. While chicken cooks, stir half the cilantro into rice and fluff with a fork.

Divide rice between plates, then top with chicken and veggies. Dollop with sour cream, and garnish with remaining cilantro. Serve with lime wedges on the side for squeezing.