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. Cover to keep warm.

Meanwhile, wash and dry the fresh produce. Quarter the lime(s). In a large bowl, whisk together the honey, the juice of 2 lime wedges (or 4 wedges for 4 servings), and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Pat the chicken dry with paper towels; season with salt and pepper on all sides. Transfer to the bowl of ancho marinade; turn to coat. Set aside to marinate, turning occasionally. Halve, peel, and thinly slice the onion(s). Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the sour cream and cilantro sauce.

In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion(s) and sliced pepper(s). Season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the marinated chicken in an even layer (discarding any excess marinade). 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. Turn off the heat. Serve the cooked rice topped with the cooked vegetables and cooked chicken. Drizzle with the cilantro sour cream. Serve the remaining lime wedges on the side. Enjoy!