Lemon pepper chicken and rice bowl. Lemon pepper chicken: 1 1/2 pounds boneless skinless chicken thighs, chopped into medium sized cubes 1 tablespoon olive oil 2 teaspoon Kosher salt 1 teaspoon pepper 5 garlic cloves, minced 1/2 lemon, zested 1 teaspoon onion powder 1 teaspoon cayenne pepper 2 teaspoon paprika -In a large bowl, cover chicken in olive oil and add all seasonings. Mix until chicken is fully coated. On a baking sheet with a wire rack, lay out the chicken into an even layer. Bake at 400°F for 35-40 minutes, flipping halfway through. Butter compound: 1/2 stick butter, partially melted 1 tablespoons parsley, minced 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon paprika 1 teaspoon honey a splash of lemon juice -Mix all ingredients together and toss the chicken in the butter compound until evenly coated. Rice: 2 cups jasmine rice, washed 2 1/4 cups chicken stock 1 1/2 tablespoon olive oil 2 teaspoon salt...