Before starting, preheat the oven to 450˚F. Wash and dry all produce. Add rice, half the garlic powder, 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Meanwhile, add chicken, panko, half the remaining garlic powder, half the soy sauce and 1/4 tsp salt (dbl for 4 ppl) to a medium bowl. Season with pepper, then combine. Roll mixture into 8 equal-sized meatballs (16 for 4 ppl). Transfer meatballs to a parchment-lined baking sheet. Bake in the top of the oven until cooked through, 10-12 min.**

Meanwhile, core, then cut pepper into 1/2-inch pieces. Halve zucchini lengthwise, then cut into 1/4-inch-thick half-moons.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers and zucchini. Cook, stirring occasionally, until softened slightly, 3-4 min. Season with salt and pepper. While veggies cook, combine apricot spread, vinegar, remaining soy sauce, remaining garlic powder, half the cornstarch (all for 4 ppl) and 1/4 cup water (dbl for 4 ppl) in another medium bowl.

Add cooking wine to the pan with veggies. Cook, stirring occasionally, until reduced slightly, 30 sec.Add sauce mixture. Bring to a simmer, stirring constantly, until sauce thickens slightly, 1 min.Add meatballs. Gently stir until meatballs are coated. Season with salt and pepper, to taste.Remove the pan from heat.

Add 2 tbsp butter (dbl for 4 ppl) to the pot with garlic rice, then fluff with a fork until melted. Divide garlic-butter rice between plates. Top rice with veggies and meatballs.