• Wash and dry produce. • Peel and mince or grate garlic; place a pinch of garlic in a small bowl and reserve for step 5. • Trim and thinly slice scallions, separating whites from greens. Thinly slice jalapeño into rounds, removing ribs and seeds for less heat. Zest and quarter lime. Dice tomato into 1/2-inch pieces.

• Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium heat; add scallion whites, remaining garlic, and 1 tsp Fajita Spice Blend (2 tsp for 4) to pot. Cook, stirring, until softened and fragrant, 2-3 minutes. • Add rice, stock concentrate, 3/4 cup water (11/2 cups for 4), and a pinch of salt. Bring to a boil; cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve. After cooking aromatics, add cauliflower rice and cook, stirring occasionally, until lightly browned, 3-4 minutes. Stir in 1/4 cup water (1⁄3 cup for 4 servings), stock concentrate, and a big pinch of salt. Cook, stirring, occasionally, until tender and any excess liquid has absorbed, 2-3 minutes more. Keep covered off heat until ready to serve. (Save jasmine rice for another use.)

• In a second small microwave-safe bowl, combine jalapeño, juice from half the lime, 1/4 tsp sugar (1/2 tsp for 4 servings), and a pinch of salt. Microwave for 30 seconds. Set aside to pickle, stirring occasionally.

• Pat chicken* dry with paper towels. Season all over with remaining Fajita Spice Blend, salt, and pepper. • Heat a 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. • Transfer to a cutting board to rest.

• While chicken cooks, remove jalapeño from pickling liquid (reserve liquid). Reserve a few rounds for garnishing; mince remaining. • To bowl with reserved garlic, add mayonnaise, sour cream, a squeeze of lime juice, a big pinch of lime zest, and a pinch of minced jalapeño to taste. (TIP: If you like zesty heat, add a small splash of jalapeño pickling liquid in place of, or in addition to, lime juice.) Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

• Fluff rice with a fork. Stir in tomato, half the scallion greens, remaining lime zest, a squeeze of lime juice, and as much remaining minced jalapeño as you like. Season with salt and pepper. • Thinly slice chicken crosswise. • Divide rice between bowls and top with chicken. Squeeze juice from remaining lime over chicken. Drizzle everything with creamy salsa verde; garnish with remaining scallion greens and as many reserved jalapeño rounds as you like. Serve. Chicken is fully cooked when internal temperature reaches 165º.