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

Peel and mince or grate garlic. Cut broccoli into bite-size pieces if necessary.

Heat a drizzle of oil in a small pot over medium-high heat. Add garlic and cook until fragrant, 30 seconds.

Stir in 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 use in Step 6.

Meanwhile, toss broccoli on a baking sheet with a drizzle of oil, salt, and pepper.

Roast on top rack until browned and tender, 15-20 minutes.

While broccoli roasts, pat chicken* dry with paper towels. Season all over with salt and pepper.

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 cutlets are on the thicker side, reduce heat to medium and cover; cook 7-9 minutes on second side.

Transfer chicken to a cutting board to rest.

Add jam, ponzu, Sriracha, and ¼ cup water (⅓ cup for 4 servings) to same pan over medium-high heat. Cook, stirring, until thickened, 1-3 minutes. TIP: If sauce seems too thick, stir in more water 1 tsp at a time.

Turn off heat and stir in 1 TBSP butter (2 TBSP for 4). Season with salt and pepper to taste.

Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper.

Slice chicken crosswise on a diagonal.

Divide chicken, broccoli, and rice between plates. Spoon sauce over chicken and serve.