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 cup of water (or 2 cups for 4 servings). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 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. Halve, peel, and thinly slice the onion(s). Quarter the lime(s). Roughly chop the cilantro leaves and stems. Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then thinly slice. Thoroughly wash your hands immediately after handling. In a bowl, whisk together the tomato achaar, honey, vegetable concentrate, the juice of 2 lime wedges (or 4 wedges for 4 servings), and 1/4 cup of water (or 1/2 cup for 4 servings).

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the curry powder; toss to coat. In a large, high-sided 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. Add the sliced onion(s) and sliced pepper(s); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are lightly browned. Carefully add the sauce. Cook, stirring frequently, 1 to 2 minutes, or until the chicken is coated and cooked through. Turn off the heat.

To the pot of cooked rice, add a drizzle of olive oil and season with salt and pepper; stir to combine. Serve the finished rice topped with the cooked chicken and vegetables (including any sauce from the pan). Top with the labneh. Garnish with the crispy onions and chopped cilantro. Serve the remaining lime wedges on the side. Enjoy!