Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Peel and mince garlic. Peel and mince ginger until you have 1 TBSP (2 TBSP for 4 servings). Trim and thinly slice scallions, separating whites from greens. Zest and quarter lime.

Toss carrots on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.

Meanwhile, melt 1 TBSP butter in a small pot over medium-high heat. Add garlic and half the ginger; cook, stirring, until fragrant, 30 seconds.

Add rice, 1¼ cups water (2¼ cups for 4 servings), and a big 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.

While rice cooks, pat chicken* dry with paper towels and season all over with salt and pepper.

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side.

Turn off heat; transfer to a plate. Wipe out pan.

Heat a drizzle of oil in same pan over medium heat. Add scallion whites and remaining ginger; cook, stirring, until fragrant and softened, 1 minute. 

Add miso sauce concentrate, half the jam, ¼ cup water, and a squeeze of lime juice to pan with aromatics (for 4 servings, use all the jam, ⅓ cup water, and a big squeeze of lime juice). Cook, stirring frequently, until thickened, 3-4 minutes.

Remove from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Taste and add another squeeze of lime juice if desired.

Fluff rice with a fork; taste and season with salt if desired.

Toss carrots with lime zest.

Divide rice, carrots, and chicken between plates. Drizzle chicken with sauce and sprinkle everything with scallion greens. Serve with any remaining lime wedges on the side.