Bring a small pot with jasmine rice and 1 cup water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.
Remove from burner. Cover and set aside.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Trim zucchini ends, halve lengthwise, and cut into ¼” half-moons.
Trim and slice whites portions of green onions into 1" pieces. Thinly slice remaining green onions on an angle.
Core tomato and cut into ¼" dice.
Mince cilantro, leaves and stems.
Pat chicken breasts dry and, on a separate cutting board, cut into 1" dice. Season with ¼ tsp. salt and a pinch of pepper.
Sear the Chicken
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add chicken pieces to hot pan and stir occasionally until lightly browned, 3-4 minutes.
Remove chicken to a plate. Chicken will finish cooking in a later step.
Reserve pan; no need to wipe clean.
Make Sauce and Finish Chicken
Return pan used to sear chicken to medium heat and add 1 tsp. olive oil. Add white portions of green onions and zucchini and stir occasionally until lightly browned, 3-4 minutes.
Add ½ cup water, tomato, tomato paste, and harissa and bring to a boil. Add chicken, ½ tsp. salt, and a pinch of pepper. Reduce to a simmer, cover, and cook until chicken reaches a minimum internal temperature of 165 degrees, 4-6 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, garnishing with green portions of green onions, cilantro, and sour cream. Bon appétit!