Stir in coconut milk, 1 cup water, 1 tsp sugar, and ½ tsp salt (2 cups water, 2 tsp sugar, and 1 tsp salt for 4). Bring to a boil; cover and reduce heat to low. Simmer until rice is tender and liquid has absorbed, 18-20 minutes.

While rice cooks, wash and dry produce.

Peel and mince or grate garlic. Finely chop scallions. Quarter lemon. Trim green beans if necessary.

Open package of chicken* and drain off any excess liquid.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; season with half the garlic, salt, and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. TIP: If garlic starts to burn, lower the heat and cover pan.

Turn off heat; transfer to a large bowl. Wipe out pan.

To bowl with chicken, add scallions, juice from half the lemon, and chili flakes to taste. Stir to combine; season with salt and pepper.

Set aside until ready to serve. TIP: The chicken is traditionally served at room temperature, but feel free to heat it up before serving if you like.

Heat a drizzle of oil in pan used for chicken over medium-high heat. Add green beans and remaining garlic. Cook, stirring occasionally, until green beans are tender and slightly blistered, 5-7 minutes. TIP: If garlic starts to burn, lower the heat and add more oil.

Turn off heat; stir in sesame ginger crunch and half the soy sauce (all for 4 servings). TIP: The residual heat from the pan should reduce the soy sauce a bit and bloom the seasoning. If not, you can return the pan to the heat to cook it down to your preference.

Fluff rice with a fork. Stir in 1 TBSP butter (2 TBSP for 4 servings). Taste and season with salt and pepper if necessary.

Divide rice and green beans between plates in separate sections. Top rice with chicken and serve with remaining lemon wedges on the side.