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

Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Halve, peel, and finely dice onion. Peel and mince or grate garlic. Roughly chop artichoke hearts.

In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Toss zucchini on a baking sheet with a drizzle of oil, half the paprika (you'll use the rest in the next step), salt, and pepper. Roast on top rack until tender and lightly browned, 14-16 minutes.

Meanwhile, open package of chicken* and drain off any excess liquid.

Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken, remaining paprika, half the thyme (you'll use the rest later), salt, and pepper. Cook, stirring occasionally, until lightly browned, 3-5 minutes (chicken will finish cooking in the next step).

To pan with chicken, add a drizzle of olive oil, onion, garlic, remaining thyme, and a pinch of sugar. Cook, stirring occasionally, until onion has softened, 2-3 minutes. Add vinegar and cook, stirring, until most of the liquid has evaporated, 30 seconds.

Add artichoke hearts and ½ cup water. Cook, stirring occasionally, until sauce has thickened and chicken is cooked through, 2-3 minutes.

Stir in sour cream and 1 TBSP butter (2 TBSP for 4 servings). Cook, stirring, until butter has melted, 1-2 minutes. Taste and season with salt and pepper.

Divide rice, chicken, and zucchini between shallow bowls or plates. Spoon any remaining sauce from pan over chicken. Serve.