Chimi Chicken and Yellow Rice Bowls

Preheat oven to 425 degrees. Wash and dry all produce. Core, deseed, and slice poblano into ½-inch-thick strips. Halve, peel, and slice onion into ½-inch wedges; mince a few wedges until you have 2 TBSP (3 TBSP for 4). Finely dice tomato. Zest 1 lemon; quarter lemons. Mince garlic. Finely chop cilantro leaves and stems. Thinly slice chili, removing seeds for less heat.

Toss poblano and onion wedges with a large drizzle of olive oil, salt, and pepper on a baking sheet. Roast on top rack until softened and beginning to char, 18-20 minutes.

In a small bowl, combine cilantro, half the cumin, half the garlic, juice from 1 lemon (2 lemons for 4 servings), and lemon zest and chili to taste. Stir in 2 TBSP olive oil (4 TBSP for 4); season generously with salt and pepper. In a separate small bowl, combine tomato, minced onion, and lemon juice to taste. Season with salt and pepper.

Heat a large drizzle of olive oil in a large pan over medium-high heat. Pat chicken dry with paper towels. Season with remaining cumin, salt, and pepper. Add chicken to pan; cook, stirring occasionally, until browned and cooked though, 4-6 minutes. Stir in 2 TBSP water (4 TBSP for 4) and remaining garlic and stock concentrates until combined. Simmer until saucy, 1-2 minutes. Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4) until melted.