Wash and dry produce.

Halve, peel, and thinly slice onion. Halve, core, and thinly slice bell pepper into strips. Quarter lemon. Mince cilantro.

In a small bowl, combine sour cream, cilantro, and juice from two lemon wedges (four wedges for 4 servings). Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Open package of chicken* and drain off any excess liquid.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken, onion, and bell pepper in a single layer; season with salt and pepper. Add paprika, garlic powder, and oregano; stir to combine. Cook, stirring occasionally, until veggies are browned and chicken is cooked through, 4-6 minutes.

Rinse shrimp* under cold water, then pat dry with paper towels. Swap in shrimp for chicken. Cook, stirring occasionally, until shrimp are opaque and cooked through, 4-6 minutes.

Fluff rice with a fork. Divide between shallow bowls. Top with chicken and veggies. Drizzle with crema and serve with remaining lemon wedges on the side.