Wash and dry produce.

Halve, peel, and finely dice onion. Trim, peel, and halve carrots; cut crosswise into ½-inch pieces. Peel and finely mince ginger. Drain and rinse lentils. Roughly chop cilantro. Zest and halve lemon.

Pat chicken* dry with paper towels. Season all over with 1 tsp Tunisian Spice Blend (2 tsp for 4 servings), salt, and pepper. (You'll use the rest of the Tunisian Spice Blend later.)

Heat a drizzle of oil in a medium, preferably nonstick, pan (large pan for 4) over medium-high heat. Add chicken and cook until golden brown and cooked through, 4-5 minutes per side. Transfer chicken to a cutting board.

Reduce heat under pan to medium. Add a drizzle of oil, onion, and carrots; season with salt and pepper. Cook, stirring occasionally, until veggies are slightly softened, 2-3 minutes.

Add ginger, garlic powder, remaining Tunisian Spice Blend, and 1 TBSP tomato paste (2 TBSP for 4 servings) to pan; cook, stirring, until fragrant, 30-60 seconds.

Stir in 1 cup water (2 cups for 4), stock concentrate, lentils, and half the cilantro (scrape up any browned bits from the bottom of the pan while you stir!). Bring to a simmer and cook, stirring occasionally, until carrots are tender, 6-8 minutes more. Taste and season with salt.

While lentil mixture cooks, in a small bowl, combine sour cream, lemon zest, juice from lemon, and a pinch of salt.

Slice chicken crosswise.

Arrange chicken atop lentils and veggies. Drizzle everything with lemon cream sauce and sprinkle wiith remaining cilantro. Serve family style or divide between shallow bowls.