• Wash and dry produce.

• Trim and thinly slice scallions, separating whites from greens. Quarter lime. Dice tomato into ¼-inch pieces.

• Open package of chicken and drain off any excess liquid. Place in a medium bowl and break up chicken with your hands.

• Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned, about 3 minutes. (For 4 servings, cook 5-7 minutes. Transfer chicken to a large bowl; cover with foil to keep warm. Reserve pan.)

• Add scallion whites and grain blend to pan. Cover and cook, stirring once halfway through, until grains are slightly crispy and chicken is warmed through, 2-3 minutes. (For 4 servings, use pan used for chicken. Once grains are slightly crispy, transfer to bowl with chicken; toss to combine.) Stir in a squeeze of lime juice (big squeeze for 4); taste and season with salt and pepper if desired.

Meanwhile, in a small bowl, combine tomato, scallion greens, a drizzle of olive oil, juice from one lime wedge (two wedges for 4 servings), and a pinch of salt and pepper.

• Divide chicken and crispy grains between shallow bowls. Top with cheddar and tomato salsa. Drizzle with sour cream and as much hot sauce as you like. Serve with any remaining lime wedges on the side.