Wash and dry produce.

Zest and quarter lemon. Roughly chop spinach. Roughly chop cilantro.

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 and cover.

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

Transfer to a cutting board to rest.

While chicken cooks, in a small bowl, combine sour cream, yogurt, ¼ tsp remaining curry powder, a squeeze of lemon juice, and a pinch of lemon zest (½ tsp remaining curry powder and a big squeeze of lemon juice for 4 servings). (Be sure to measure the curry powder—we sent more!) Season with salt.

Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

In a large microwave-safe bowl, combine spinach, grain blend, a drizzle of olive oil, a pinch of salt, and pepper. Cover with plastic wrap; microwave until spinach has wilted and grains are tender, 2-3 minutes. Stir in a squeeze of lemon juice (big squeeze for 4 servings); taste and season with salt and pepper if desired.

Thinly slice chicken crosswise.

Divide loaded grains between shallow bowls; top with chicken. Drizzle chicken with sauce and garnish with cilantro. Serve with remaining lemon wedges on the side.