• Peel, then cut onion into 1/4-inch pieces.
• Heat a medium pot over medium-high heat.
• When hot, add 1/2 tbsp (1 tbsp) oil, 1tbsp (2 tbsp) butter and three-quarters of the onions. Cook, stirring often, until softened, 2-3 min.
• Add rice and Cumin-Turmeric Spice Blend. Stir to coat.
• Add 1 1/4 cups (2 1/2 cups) water and half the broth concentrate. Bring to a boil over high heat.

• Once boiling, reduce heat to low. Cover and cook rice until tender and liquid is absorbed, 12-14 min.
• Remove from heat. Set aside, still covered.
• While rice cooks, finely chop remaining onion.
• Cut tomato into 1/2-inch pieces.
• Roughly chop cilantro.
• Add half the vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then stir to combine.
• Add tomato and remaining onions. Toss to coat. Set aside.

• Pat chicken dry with paper towels.
• Combine chicken, Harissa Spice Blend and 1/2 tbsp (1 tbsp) oil in a medium bowl. Season with salt and pepper, then toss to coat.
• Heat a large non-stick pan over medium-high heat.
• When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.) Cook until golden, 1-2 min per side.
• Transfer chicken to a parchment-lined baking sheet. Spread half the fig spread over top.

• Roast chicken in the middle of the oven until cooked through, 12-14 min.**
• Remove pan from heat. Add remaining vinegar, remaining fig spread, remaining broth concentrate, 1/3 cup (1/2 cup) water and 1 tbsp (2 tbsp) butter. Return pan to heat. Cook, stirring often, until sauce is glossy and slightly thickened, 1-2 min. Transfer sauce to a small bowl. Cover to keep warm.
• Carefully rinse out the pan.

• Cut halloumi into 1/4-inch-thick slices.
• Using a strainer, rinse halloumi in cold water, then pat dry with paper towels.
• Reheat the same pan over medium.
• When hot, add 1/2 tbsp (1 tbsp) oil, then halloumi. Cook until golden-brown, 2-3 min per side.
• Transfer halloumi to a cutting board, then cut into 1/4-inch pieces.

• Fluff rice with a fork, then stir in halloumi and half the cilantro.
• Add spring mix to the bowl with tomato and onions. Toss to coat.
• Thinly slice chicken.
• Divide rice and salad between plates.
• Top rice with chicken. Spoon fig sauce over top.
• Sprinkle remaining cilantro over top.

If you've opted to get organic chicken breast, prep and cook in the same way the recipe instructs you to prep and cook the chicken breast.**