• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. • Trim, peel, and cut carrots on a diagonal into 1/2-inch-thick pieces. Halve, peel, and mince half the shallot. Mince garlic. Zest and halve lime. Mince cilantro. • 4 SERVINGS: Mince whole shallot. Zest 1 lime and halve both.

• Toss carrots on a baking sheet with a large drizzle of olive oil, salt, pepper, and cumin. • Roast on middle rack until browned and tender, 20-25 minutes.

• Meanwhile, melt 1 TBSP butter in a small pot over medium-high heat. Add half the garlic; cook, stirring, until fragrant, 30 seconds. • Add rice, 3/4 cup water, 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 serve. • 4 SERVINGS: Melt 2 TBSP butter. Use 11/2 cups water.

• Meanwhile, pat chicken* dry with paper towels. Season all over with salt and pepper. • Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Turn off heat. • Transfer chicken to a plate. Wipe out pan.

• Heat a drizzle of oil in same pan to medium-high heat. Add shallot and remaining garlic; cook, stirring, until softened, 30 seconds. • Stir in stock concentrate, half the hot honey (save the rest for serving), 2 TBSP water, and lime juice to taste. Simmer until thick and glossy, 1-3 minutes. • Turn off heat and stir in 1 TBSP butter. Season with salt and more lime juice if desired. • Return chicken to pan and turn to coat in sauce. • 4 SERVINGS: Use 4 TBSP water.

• Fluff rice with a fork. Stir in lime zest and half the cilantro; season with salt and pepper. Divide rice, chicken, and carrots between plates. • Drizzle carrots with remaining hot honey if desired. Sprinkle everything with remaining cilantro. • Cut any remaining lime into wedges and serve on the side.