Before starting, wash and dry all produce. Add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.Remove from heat. Set aside, still covered.

Meanwhile, core, then cut pepper into 1/2-inch pieces. Peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons. Thinly slice green onion.

Heat a large non-stick pan over medium-high heat. When hot, add 1/4 cup (1/2 cup) water, 1/8 tsp (1/4 tsp) salt and carrots. Cook, stirring often, until water is absorbed and carrots are tender-crisp, 4-5 min. Add 1 tbsp (2 tbsp) oil, then peppers. Cook, stirring often, until veggies are tender, 3-4 min. Remove from heat, then transfer veggies to a plate. Cover to keep warm.

Meanwhile, pat chicken dry with paper towels. On a separate cutting board, cut into 1-inch pieces. Season with salt and pepper. Add chicken and Cream Sauce Spice Blend to a medium bowl. Toss well to coat each chicken piece.

Reheat the same pan (from step 3) over medium-high.When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook, stirring occasionally, until browned, 4-5 min.** Add 1/2 cup (1 cup) water, honey-garlic sauce and soy sauce. Bring to a boil.Cook, stirring often, until sauce thickens, 2-3 min. Remove from heat, then season with salt and pepper, to taste.

Fluff rice with a fork, then stir in half the green onions. Divide rice between bowls. Top with veggies and honey-garlic chicken stir-fry. Sprinkle remaining green onions over top.