In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a 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, wash and dry produce. Place sealed honey packets in a small bowl with enough hot water to cover. (Warming the honey helps make it pourable.) Halve mandarin; squeeze juice from both halves over a separate small bowl. Trim and thinly slice scallions, separating whites from greens. Halve, core, and thinly slice green pepper into strips. 

To bowl with mandarin juice, whisk in honey, ketchup, and soy sauce until combined. 

Open package of chicken* and drain off any excess liquid. In a medium bowl, combine chicken, cornstarch, garlic powder, a pinch of salt, and pepper. 

Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add coated chicken and cook, stirring occasionally, 3 minutes. Add scallion whites and green pepper. Cook, stirring occasionally, until chicken is cooked through and a crust forms, 2-3 minutes more. 

Stir in honey mandarin sauce and continue to cook until sauce has thickened and everything is thoroughly coated, 1-2 minutes. Stir in ½ TBSP butter (1 TBSP for 4 servings). Taste and season with salt and pepper if desired. 

Once rice is done, stir in ½ TBSP butter (1 TBSP for 4 servings); fluff with a fork.

Divide rice and chicken stir-fry between shallow bowls in separate sections. Top everything with almonds, scallion greens, and as much Sriracha as you like. Serve.