In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve. TIP: For perfect timing, start cooking chicken and veggies when rice has 10 minutes left!

Wash and dry produce.

Halve, peel, and thinly slice onion. Halve, core, and thinly slice bell pepper into strips. Quarter lemon. Mince cilantro.

In a small bowl, combine sour cream, cilantro, and juice from two lemon wedges (four wedges for 4 servings). Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Open package of chicken* and drain off any excess liquid.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken, onion, and bell pepper in a single layer; season with salt and pepper. Add paprika, garlic powder, and oregano; stir to combine. Cook, stirring occasionally, until veggies are browned and chicken is cooked through, 4-6 minutes.

Fluff rice with a fork. Divide between shallow bowls. Top with chicken and veggies. Drizzle with crema and serve with remaining lemon wedges on the side.