In a small, lidded pot, combine stock concentrate, ½ tsp turmeric (use the rest as you like), and ¾ cup water (1½ cups for 4). Bring to a boil, then stir in rice and a pinch of salt. Cover and reduce heat to a gentle simmer. Cook until tender, 15-18 minutes. Turn off heat; keep covered until ready to serve.

While rice cooks, wash and dry all produce. Halve, core, and thinly slice green pepper. Dice tomato. Trim and thinly slice scallions. Zest and quarter lime (quarter both limes for 4 servings).

Heat a large drizzle of oil in a large pan over medium-high heat. Add green pepper; season with half the Southwest Spice, salt, and pepper. Cook, stirring, until slightly softened, 2-3 minutes.

Pat chicken dry with paper towels. Season with remaining Southwest Spice, salt, and pepper. Add chicken and another large drizzle of oil to pan with green pepper. Cook, stirring occasionally, until chicken is cooked through and green pepper is caramelized, 4-6 minutes. Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Turn off heat.

While chicken cooks, in a small bowl, combine tomato, scallions, a squeeze of lime juice, salt, and pepper. In a separate small bowl, combine sour cream, lime zest, a squeeze of lime juice, salt, and pepper.

Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Season with salt and pepper and divide between bowls. Top with chicken and green pepper, salsa, and crema. Drizzle with hot sauce to taste. Serve with any remaining lime wedges on the side.