Creamy Lime Chicken Bowl

Directions

1. In a small microwave-safe bowl, combine jalapeno, juice from 1/2 of the lime, balsamic, and a pinch of lime zest. Cover bowl with plastic wrap and microwave for 1 minute, then set aside to pickle.
2. In a medium bowl, combine soy sauce, cumin, 1/2 of the garlic, and remaining lime juice. Pat chicken dry with a paper towel and season with salt and pepper. Add chicken to the bowl with the marinade and turn to thoroughly coat. Set aside to marinate.
3. In a small pot, heat 1 tablespoon of olive oil over medium-high heat. Add scallion whites and cook until fragrant. Add rice, water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-20 minutes. Keep covered off heat until ready to serve.
4. While the rice cooks heat the remaining olive oil in a large pan over medium heat. Add chicken and marinade, cook until browned and cooked through 6-8 minutes. Transfer to a cutting board to rest.
5. Once the jalapenos have cooled enough to touch, finely chop a few slices so you have 1 tablespoon. In a second small bowl, combine sour cream, remaining garlic, mayonnaise, a splash of jalapeno pickling liquid, a big pinch of lime zest and chopped jalapenos to taste. Season with salt and pepper.
6. Slice chicken crosswise, divide the rice between bowls, and top with chicken. Drizzle everything with the jalapeno sauce. Top with scallion greens, and pickled jalapenos to taste.