Heat a drizzle of oil in a small pot over medium-high heat. Add ¼ tsp curry powder (½ tsp for 4 servings); cook, stirring, until fragrant, 30 seconds (you’ll use more curry powder later).

Stir in rice, half the stock concentrates, ¾ cup water (1½ cups for 4), and salt (we used ¼ tsp; ½ tsp for 4). 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, wash and dry produce.

Zest and quarter lemon (for 4 servings, zest one lemon and quarter both). Roughly chop cilantro.

In a medium microwave-safe bowl, combine juice from half the lemon, 2 TBSP water (4 TBSP for 4 servings), and 2 tsp sugar (4 tsp for 4). Stir in cabbage; season with salt and pepper. Microwave for 1 minute. Add juice from remaining lemon and a big pinch of salt. Set aside to pickle, stirring occasionally, until ready to serve.

In a small bowl, combine sour cream, yogurt, ¼ tsp curry powder (½ tsp for 4), and a pinch of lemon zest to taste (you’ll use the rest of the curry powder in the next step). Season with salt. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

Pat chicken* dry with paper towels; season all over with salt, pepper, and remaining curry powder.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 5-7 minutes per side. TIP: If chicken begins to brown too quickly, reduce heat to medium.

During the last minute of cooking, reduce heat to medium and stir in 1 TBSP butter (2 TBSP for 4 servings) and remaining stock concentrate until melted and combined. Spoon butter mixture over chicken to coat.

Turn off heat; transfer to a cutting board to rest.

Fluff rice with a fork; stir in raisins, ½ TBSP butter (1 TBSP for 4 servings), ¼ tsp salt (½ tsp for 4), and remaining lemon zest to taste.

Drain cabbage; stir in half the cilantro.

Thinly slice chicken crosswise.

Divide rice between bowls; top with chicken and cabbage. Drizzle chicken with sauce and garnish with remaining cilantro. Serve.