• In a small pot, combine rice, 3⁄4 cup water (1 1⁄2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to use in Step 6.

• Meanwhile, wash and dry produce. • Trim and thinly slice scallions, separating whites from greens.

• Pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about 1⁄2 inch thick. Season all over with chili powder, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. TIP: Lower heat if chicken begins to brown too quickly.

• While chicken cooks, in a small bowl, whisk together scallion whites, stock concentrate, cherry jam, dried cherries, and 1⁄2 cup water (3⁄4 cup for 4 servings).

• Once chicken is cooked through, reduce heat under pan to medium low. Add cherry glaze and 1 TBSP butter (2 TBSP for 4 servings). Cook, turning chicken occasionally, until glaze has thickened slightly and chicken is evenly coated, 2-3 minutes.

• Fluff rice with a fork; stir in scallion greens and almonds. • Divide rice between plates; top with glazed chicken. Spoon any remaining glaze from pan over chicken and serve. Chicken is fully cooked when internal temperature reaches 165°.