Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.

Peel and mince ginger until you have 1 TBSP (2 TBSP for 4 servings). Cut broccoli into bite-size pieces if necessary. Peel and mince or grate garlic. Zest and quarter lime.

Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add half the minced ginger (you’ll use the rest later); cook, stirring, until softened, 1 minute.

Stir in rice, ¾ cup water (1½ cups for 4), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

While rice cooks, toss broccoli on a baking sheet with a drizzle of oil, salt, and pepper.

Roast on top rack until browned and tender, 12-15 minutes.

While broccoli roasts, pat chicken* dry with paper towels. Season all over with 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. Remove pan from heat to cool slightly.

Return pan used for chicken to medium heat. Add a drizzle of oil, garlic, and remaining minced ginger; cook, stirring, until fragrant, 30 seconds.

Add jam, ponzu, and ¼ cup water (⅓ cup for 4 servings). Stir, scraping up any browned bits from bottom of pan, until combined and thickened, 3-4 minutes.

Remove pan from heat; stir in 1 TBSP butter (2 TBSP for 4) and a squeeze of lime juice to taste.

Fluff rice with a fork; stir in as much lime zest as you like. Season with salt to taste.

Slice chicken crosswise.

Divide rice, chicken, and broccoli between plates. Drizzle pan sauce over chicken. Serve with any remaining lime wedges on the side.