Wash and dry all produce. Mince or grate garlic. Heat a drizzle of oil in a small pot over medium-high heat. Add garlic and cook, tossing, until fragrant, 30 seconds to 1 minute. Pour 1 cup water into pot and bring to a boil. Add rice, stir, and reduce to a gentle simmer. Cover and cook until tender, about 15 minutes. Set aside off heat until rest of meal is ready.

Zest lemons until you have 1 tsp zest, then cut each into quarters. Trim stem end from one cucumber, then quarter lengthwise. Slice crosswise into 1/4-inch triangles. Dice one tomato (save remaining cucumber and tomato for lunch). Halve and peel shallot. Slice one half into thin strands; mince other half until you have 2 TBSP. Pick parsley leaves from stems. Mince stems; save leaves for garnish.

In a medium bowl, toss diced tomato, sliced cucumber, minced shallot, parsley stems, a drizzle of olive oil, and a squeeze or two of lemon juice. Season with salt and pepper. Set aside. In a small bowl, mix 4 TBSP sour cream (2 packs), lemon zest, and a squeeze of lemon juice. Season with salt and pepper. In another small bowl, toss sliced shallot, vinegar, and 1/2 tsp sugar. Season with salt and pepper.

Heat a large drizzle of olive oil in a large pan over medium-high heat. Pat chicken dry with a paper towel. With your hand on top of one piece, cut 3/4 of the way through, parallel to cutting board, stopping before you slice all the way. Open it up like a book. Repeat with other pieces. Season all over with salt, pepper, and spice blend. Add to pan in a single layer, working in batches if needed. Cook until no longer pink, 3-4 minutes per side. Remove from pan and let rest.

Pour out any excess oil in pan, then add 2 TBSP butter and juice from one lemon quarter and heat over medium-high heat. Stir to combine and melt butter. Fluff rice with a fork and divide between plates. Arrange half the chicken on top. Pour butter sauce over chicken, then dollop with sour cream mixture. Arrange cucumber salad to the side and sprinkle over half the feta, half the sliced shallot, and all of the parsley leaves. Serve with any remaining lemon.

When you’re ready to prep lunch, cut remaining chicken into bite-sized pieces. Halve remaining cucumber lengthwise, then cut lengthwise into thin sticks. Slice remaining tomato into thin rounds. Spread tortillas with remaining sour cream, then fill each with remaining feta, shallot, chicken, cucumber, and tomato. Roll into wraps and pack in lunchboxes. Keep refrigerated before enjoying (we recommend eating chilled or at room temperature).