Place chicken stock concentrate, 1/2 tsp turmeric (use the rest as you like), and 11/2 cups water in a small, lidded pot. Bring to a boil over high heat, then stir in rice and a pinch of salt. Cover and reduce heat to a gentle simmer. Cook until tender, about 15 minutes. Keep covered off heat.

While rice cooks, wash and dry all produce. Halve, deseed, and thinly slice green pepper. Halve, peel, and thinly slice onion. Dice tomato. Trim and thinly slice scallions. Zest lime until you have 1 tsp; quarter lime.

Heat a large drizzle of oil in a large pan over medium-high heat. Add green pepper and onion; season with half the Southwest Spice, salt, and pepper. Cook, stirring, until slightly softened, 2-3 minutes.

Pat chicken dry with paper towels. Season with remaining Southwest Spice, salt, and pepper. Add chicken and another large drizzle of oil to pan with veggies. Cook, stirring occasionally, until chicken is cooked through and veggies are caramelized, 5-7 minutes. Stir in 1 TBSP butter until melted. Turn off heat.

While chicken cooks, in a small bowl, combine tomato, scallions, a squeeze of lime juice, salt, and pepper. In another small bowl, combine sour cream, lime zest, a squeeze of lime juice, salt, and pepper.

Fluff rice with a fork, then stir in 1 TBSP butter until melted. Season with salt and pepper and divide between bowls. Top with chicken mixture. Spoon salsa over and dollop with crema. Drizzle with hot sauce (to taste). Serve with any remaining lime wedges on the side.