Wash and dry all produce. Trim, then thinly slice scallions, separating greens and whites.

Melt 1 TBSP butter in a small pot over medium-high heat. Add scallion whites and cook until just softened, 1-2 minutes. Add rice, 13/4 cups water, and a pinch of salt. Bring to a boil. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, 15-20 minutes. Keep covered off heat until ready to serve.

Halve, core and seed bell peppers, then cut into thin strips. Cut one lime in half; cut the other into quarters. Mince or grate garlic. In a small bowl, mix soy sauce, honey, garlic, juice from one lime half, and half the sriracha (1 packet).

Heat a drizzle of oil in a large pan over medium-high heat. Add bell peppers and cook, tossing, until tender, 4-5 minutes. Remove from pan and set aside. Pat chicken dry with a paper towel. Season all over with salt and pepper. Heat another drizzle of oil in same pan over medium-high heat. Add chicken and cook, tossing occasionally, until browned and nearly cooked through, 4-6 minutes.

Pour soy sauce mixture into pan, scraping up any browned bits on bottom surface. Let cook until chicken is cooked through and coated in a sticky, thick sauce, 2-3 minutes. Stir in bell peppers. Remove pan from heat, then stir in sesame oil and 1 TBSP butter. Season with salt and pepper.

Fluff rice with a fork, then stir in a squeeze of lime juice and season with salt and pepper. Divide between plates and top with chicken stir-fry. Sprinkle with sesame seeds and scallion greens. Serve with lime quarters for squeezing over. Drizzle with remaining sriracha, to taste (skip this for the kids).