Step 1

Wash and dry all produce. Halve, peel, and dice onion. Heat a large drizzle of oil in a large, tall-sided pan over medium-high heat. Add onion and 1 TBSP smoky Mexican seasoning (we’ll be using the rest later). Toss until softened and fragrant, 3-4 minutes. Add rice and toss to coat

Step 2

Stir 3 cups water and demi-glace into pan. Bring to a boil. Reduce heat to medium-low, cover, and let simmer until rice is tender, about 15 minutes. Remove from heat and keep covered until rest of meal is ready.

Step 3

Meanwhile, halve tomatoes. Halve, pit, and scoop flesh from avocado, then thinly slice. Pick cilantro leaves from stems; discard stems. Zest lime until you have ¼ tsp zest, then cut into halves. Cut one half into wedges. Mince or grate 1 clove garlic (we sent more) until you have ¼ tsp.

Step 4

In a small bowl, stir together sour cream, lime zest, juice from half the lime, 2 TBSP water, and a pinch of garlic. Add more water as needed to achieve a drizzly consistency. Season with salt and pepper.

Step 5

Heat a large drizzle of oil in another large pan over medium-high heat. Season chicken all over with salt, pepper, and remaining smoky Mexican seasoning. Add chicken to pan and cook until browned and no longer pink in center, 2-3 minutes per side. (TIP: Work in batches to help chicken brown and avoid overcrowding.)

Step 6

Fluff rice with a fork and season with salt and pepper. Divide between plates. Top with chicken, tomatoes, and avocado. (TIP: Arrange the avocado slices like a fan for a pretty presentation.) Drizzle with crema and sprinkle with cilantro. Serve with lime wedges for squeezing over.