Wash and dry produce.

In a medium pot (large pot for 4 servings), combine rice, stock concentrates, and 3½ cups water (7 cups for 4). Bring to a boil, then cover and reduce heat to low. Cook, covered, until rice is almost tender but there is still liquid in pot, about 20 minutes.

Increase heat to medium; uncover pot and cook, stirring frequently, until rice has broken down and liquid has thickened, 15-17 minutes more. TIP: If porridge seems too thick, stir in a splash of water.

While porridge cooks, trim and thinly slice scallions, separating whites from greens. Quarter lime. Roughly chop cilantro.

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

Heat a drizzle of olive oil in a large pan over medium-high heat. Add scallion whites, chicken, and half the Szechuan paste (all for 4 servings). Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes.

Just before serving, stir garlic powder, 1 TBSP butter, and a squeeze of lime juice into pot with porridge (2 TBSP butter and big squeeze of lime juice for 4 servings). Taste and season with salt and pepper if desired.

Divide porridge between bowls; top with chicken, crispy fried onions, scallion greens, cilantro, and chili flakes to taste. Drizzle with Sriracha if desired. Serve with remaining lime wedges on the side.