• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Halve, peel, and cut onion into ½-inch-thick wedges. Peel and mince or grate garlic. Zest and quarter lemon.

• Toss zucchini and onion on a baking sheet with a drizzle of oil, chili powder, salt, and pepper. • Roast on top rack, tossing halfway through, until tender and browned, 14-16 minutes.

• While veggies roast, heat a drizzle of oil in a small pot over medium-high heat. Add half the garlic and cook, stirring, until fragrant, 30 seconds. • Stir in bulgur, half the stock concentrates, 1 cup water (2 cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed and bulgur is tender, 12-15 minutes. • Keep covered off heat until ready to serve.

• Meanwhile, 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; cook until browned and cooked through, 3-5 minutes per side. TIP: Lower heat if chicken begins to brown too quickly. • Turn off heat; transfer chicken to a plate to rest. Wipe out pan.

• Heat a drizzle of oil in same pan over medium heat. Add remaining garlic; cook, stirring, until fragrant, 30 seconds. • Stir in jam, remaining stock concentrates, and ¼ cup water (1/3 cup for 4 servings). Simmer until thickened, 2-3 minutes. TIP: Use a whisk to break up any pieces of jam if necessary. • Reduce heat to low. Stir in sumac, 1 TBSP butter (2 TBSP for 4), and a squeeze of lemon juice. Season with salt and pepper.

• Return chicken (and any resting juices) to pan with sauce; turn to coat. Transfer chicken to a cutting board; thinly slice crosswise. • Drain any excess water from bulgur if necessary; fluff with a fork. Stir in lemon zest and a big squeeze of lemon juice; season with salt and pepper. Add half the veggies to pot with bulgur and stir to combine. • Divide bulgur mixture between bowls; top with chicken and remaining veggies. Spoon any remaining sauce from pan over chicken. Garnish with almonds and serve. ***Chicken is fully cooked when internal temperature reaches 165º.***