Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. In a bowl, combine the mayonnaise, 1 teaspoon of the garlic pesto (or 2 teaspoons for 4 servings), and 1 teaspoon of water (or 2 teaspoons for 4 servings); season with salt and pepper.

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the spice blend; toss to coat. In a large nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm.

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the tomato paste, remaining garlic pesto (carefully, as the liquid may splatter), and vinegar. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Add the rice; season with salt and pepper. Cook, stirring frequently and breaking the rice apart with a spoon, 1 to 2 minutes, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the cooked shrimp. Drizzle with the garlic mayo. Enjoy!