Rinse 2 cups long-grain white rice under cold water until the rinse runs mostly clear. Drain. Combine rinsed rice, 2.5 cups water and 1 tsp salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff with a fork before serving or packing.

Protein

Season chicken

Pat 1 lb chicken thighs dry and cut into 1-inch pieces. In a bowl toss chicken with 1 tbs olive oil, 2 minced garlic cloves, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp black pepper and 3/4 tsp salt until evenly coated. Let rest 5–10 minutes while you prepare vegetables.

Sear and finish chicken

Heat a large nonstick or cast-iron skillet over medium-high heat. Add the seasoned chicken in a single layer (work in two batches if needed) and sear 3–4 minutes without moving to get a browned edge. Stir and continue cooking another 3–4 minutes until cooked through (internal temp 165°F / 74°C). Transfer to a plate and tent loosely with foil to keep warm.

Vegetables & Sides

Quick-steam broccoli and carrots

While chicken cooks, bring a small pot of water to a boil and add a steamer basket with 3 cups broccoli florets and sliced carrot. Steam 3–4 minutes until tender-crisp. Immediately plunge into ice water or rinse under cold water to stop cooking if making ahead for lunch boxes. Drain well.

Sauté spinach and peppers

In the same skillet used for chicken, add 1 tsp sesame oil over medium heat. Add sliced red bell pepper and sauté 1–2 minutes until slightly softened. Add baby spinach and sauté 30–60 seconds until wilted. Remove from heat. If preparing dinner immediately, toss vegetables with the chicken to combine flavors, or keep separate for packing.

Sauce & Dressing

Make sauce

Whisk together 3 tbs low-sodium soy sauce, 1 tbs rice vinegar, 1 tbs honey and 1/4 tsp crushed red pepper flakes in a small bowl. Taste and adjust: add a pinch more honey if you want sweeter, or another 1/2 tbs soy for saltiness. Stir in 1 tsp toasted sesame seeds.

Finish dish

If serving immediately: return cooked chicken to the skillet with vegetables, pour the sauce over, toss to coat and heat 1 minute until everything is hot and glazed. Serve over rice with lime wedges. For lunch boxes: portion rice into containers, arrange chicken and vegetables in compartments, drizzle ~1 tbs sauce per container or pack sauce in a separate small cup to keep rice from getting soggy. Include cherry tomatoes and pickles as extras if using.