Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens. Strip 1 tsp thyme leaves (2 tsp for 4 servings) from stems; finely chop leaves. Zest and quarter lemon.

Toss carrots on a baking sheet with a drizzle of olive oil, salt, and pepper.

Roast on top rack until golden brown and tender, 20-25 minutes.

Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites; cook, stirring occasionally, until just softened, 1 minute.

Stir in 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, pat chicken* dry with paper towels and season all over with paprika, salt, and pepper.

Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. TIP: If chicken is browning too quickly, reduce heat to medium.

Turn off heat; transfer to a plate. Wipe out pan.

Melt 1 TBSP butter in pan used for chicken over medium heat. Add chopped thyme; cook until fragrant, 30 seconds.

Stir in stock concentrate and ¼ cup water (⅓ cup for 4 servings). Bring to a simmer, then immediately turn off heat.

Stir in sour cream and a squeeze of lemon juice. Season with pepper.

Fluff rice with a fork; stir in lemon zest and pistachios. (TIP: For extra richness, stir in 1 TBSP butter; 2 TBSP for 4 servings.) Season with salt and pepper.

Divide rice, carrots, and chicken between plates. Top chicken with sauce and sprinkle with scallion greens. Serve with remaining lemon wedges on the side.