Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat the grill to 500°F over medium-high heat. Peel, then finely chop shallot. Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then shallots, rice and 1/2 tbsp Mexican Seasoning (dbl for 4 ppl). Cook, stirring often, until fragrant, 2-3 min. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) and bring to a boil over high. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 15-18 min. Remove the pot from heat. Set aside, still covered.

Meanwhile, core, then cut pepper into quarters. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Pat chicken dry with paper towels. Add chicken, 1 tbsp oil, 1/4 tsp salt (dbl both for 4 ppl) and remaining Mexican Seasoning to a large bowl. Toss to coat. Set aside.

Add sour cream, 1/4 tsp lime zest, 1/2 tbsp lime juice, 1/4 tsp sugar and 1 tsp water (double all for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.

Add chicken to one side of the grill. Reduce heat to medium, then close lid and grill, flipping once, until chicken is cooked through, 4-5 min per side.**

Wrap tortillas in foil. Add peppers to the other side of the grill. Close lid and grill, flipping once, until tender-crisp, 4-5 min. Place tortilla packet on the grill next to peppers. Close lid and grill, flipping once, until warmed through, 2-3 min. Remove from the grill and set aside.

Fluff rice with a fork. Stir in remaining lime zest. Cut peppers into 1/4-inch strips. Slice chicken. Divide tortillas between plates. Top with chicken, peppers, guacamole and feta. Drizzle lime crema over top. Serve rice alongside. Squeeze a lime wedge over top, if desired.