Adjust rack to top position (top and middle positions for 8 servings) and preheat oven to 425 degrees. Wash and dry produce.

Zest and quarter lime. Trim and thinly slice scallions, separating whites from greens. Cut broccoli into bite-size pieces if necessary. Crush cashews in their bag.

In a small bowl, combine sweet soy glaze, stock concentrate, and 2 TBSP water (4 TBSP for 8).

In a separate small bowl, combine chili sauce, mayonnaise, and juice from two lime wedges (four wedges for 8).

Heat a drizzle of oil in a medium pot (large pot for 8 servings) over medium-high heat. Add scallion whites and cook, stirring, until fragrant, 15-20 seconds.

Add rice, 2¼ cups water (4 cups for 8), 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.

While rice cooks, toss broccoli on a baking sheet with a large drizzle of oil, garlic powder, salt, and pepper. (For 8 servings, divide between two baking sheets; roast on top and middle racks, swapping rack positions halfway through.)

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

Meanwhile, pat chicken* dry with paper towels and season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 4-6 minutes per side.

Reduce heat to medium low.

Drizzle sweet soy sauce over chicken. Cook, turning occasionally, until sauce has slightly thickened and chicken is evenly coated, 1-2 minutes. 

Fluff rice with a fork; stir in lime zest.

Divide rice, broccoli, and chicken between plates. Spoon any remaining pan sauce over chicken. Top with chili mayo, crispy fried onions, cashews, and scallion greens. Serve with remaining lime wedges on the side.