Before starting, preheat the oven to 425 ˚F.Remove 1 tbsp (2 tbsp) butter from the fridge and set aside to come up to room temperature.Wash and dry all produce. Stir together broth concentrate, wild rice medley, 1 cup (2 cups) water and 1/4 tsp (1/2 tsp) salt in a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 18-20 min. Remove the pot from heat. Set aside, still covered.

Thinly slice chives.Peel, then cut carrots into 1/4-inch coins.Stir together half the chives, cream cheese and 1 tbsp (2 tbsp) softened butter in a small bowl. Set aside.

Pat chicken dry with paper towels.Carefully slice into the centre of each chicken breast, parallel to cutting board, leaving 1 inch intact on other end.Open up chicken like a book. Season both sides with salt and pepper.Spoon cream cheese-chive filling over one side of each chicken breast. Fold other side over filling to close.

Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches, if needed.) Sear until golden, 2-3 min per side.Transfer chicken to a parchment-lined baking sheet.Bake in the middle of oven until chicken is cooked through, 8-10 min.**Carefully wipe the pan clean.

Reheat the same pan over medium-high.When hot, add 1/2 tbsp (1 tbsp) oil, then carrots. Cook, stirring occasionally, until starting to soften, 5-6 min. Season with salt and pepper.Reduce heat to medium, then add honey and 2 tbsp (4 tbsp) butter. Cook, stirring often, until carrots are coated and cooked through, 2-3 min.

Fluff rice with a fork. Season with salt and pepper, to taste. Divide rice, chicken and carrots between plates. Sprinkle remaining chives over top.