Before starting, preheat the oven to 450˚F.Wash and dry all produce. Heat a large pot over medium-high heat.While the pot heats, thinly slice green onion, keeping white and green parts separate.When the pot is hot, add 1 tbsp (2 tbsp) butter, then swirl the pot until melted.Add green onion whites, stock powder, rice, tomato sauce base and 2 tsp (4 tsp) Southwest Spice Blend. Cook, stirring often, until fragrant and rice is coated, 1 min.Increase heat to high, then add 1 1/4 cups (2 1/2 cups) water. Bring to a boil, scraping up any brown bits on the bottom of the pot. Once boiling, cover and cook for 16-18 min.

While rice comes to a boil, heat a large non-stick pan over medium-high heat.Pat chicken dry with paper towels. Season with salt, pepper and remaining Southwest Spice Blend.When the pan is hot, add 1 tbsp oil, then chicken. (NOTE: Cook chicken in 2 batches for 4 ppl, using 1 tbsp oil per batch.) Pan-fry until golden-brown, 1-2 min per side.

Transfer chicken to a parchment-lined baking sheet, then spread half the BBQ Sauce over chicken. Roast on the top rack of the oven until chicken is cooked through, 8-10 min.**Meanwhile, core, then cut pepper into 1/2-inch pieces.Pat corn dry with paper towels.

When chicken is in the oven, return the same pan to medium-high.Add 1/2 tbsp (1 tbsp) butter, then peppers and corn. Cook, stirring occasionally, until veggies soften slightly, 2-3 min. Season with salt and pepper.When rice is almost done, stir veggies into the pot until just combined. Cover and continue cooking until rice is tender and liquid is absorbed, 3-4 min. Remove from heat. Set aside, still covered.

When rice and chicken are done, add remaining BBQ sauce, 1/2 tbsp (1 tbsp) butter and 2 tbsp (4 tbsp) water to the same pan.Heat the pan over medium-high, stirring often, until sauce is simmering and thickens slightly, 1 min.Thinly slice chicken.

Fluff rice with a fork.Divide rice between bowls. Top with chicken. Drizzle BBQ sauce over bowls, then sprinkle remaining green onions over top.