Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 1 1/4 cups of water (or 2 1/2 cups for 4 servings). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Meanwhile, wash and dry the fresh produce. Peel and finely chop 2 cloves of garlic (or 4 cloves for 4 servings). Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon of zest (or 2 teaspoons for 4 servings). Quarter the lime(s). Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then small dice. Thoroughly wash your hands immediately after handling.

In a small pot, heat a drizzle of olive oil on medium-high until hot. Add as much of the diced pepper(s) as you'd like and half the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the honey, worcestershire sauce (carefully, as the liquid may splatter), and 2 tablespoons of water (or 4 tablespoons for 4 servings). Cook, stirring frequently, 2 to 3 minutes, or until combined and the pepper is softened. Turn off the heat; stir in the lime zest and the juice of 2 lime wedges (or 4 wedges for 4 servings). Cover to keep warm.

In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the broccoli florets; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned. Add the remaining chopped garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until combined and slightly softened. Carefully add 2 tablespoons of water (or 4 tablespoons for 4 servings). Loosely cover the pan with foil and cook, without stirring, 2 to 3 minutes, or until the broccoli is tender and the liquid has cooked off. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

Pat the chicken dry with paper towels. Season with salt and pepper. In the same 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, 2 minutes. Carefully add the soy sauce and the juice of the remaining lime wedges. Cook, stirring frequently, 1 to 2 minutes, or until the chicken is coated and cooked through. Turn off the heat. Serve the cooked rice topped with the cooked chicken, cooked broccoli, and as much of the sauce as you'd like. Enjoy!