Pat chicken breasts dry, and season both sides with a pinch of salt and pepper. Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove from burner. Transfer chicken to a plate. Reserve pan; no need to wipe clean. While chicken cooks, prepare ingredients.

Coarsely chop cilantro (no need to stem). Peel and halve shallot. Slice halves into thin strips. Carefully massage rice in bag to break up any clumps.

Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add shallot and slaw mix to hot pan and stir occasionally until tender, 2-3 minutes. Stir in rice, 2 Tbsp. water, and chicken base. Cook until rice is warmed through, 2-3 minutes.

In a mixing bowl, combine curry powder, sour cream, cilantro (reserve a pinch for garnish), 2 tsp. olive oil, and 1 Tbsp. water. Return pan used to cook chicken to medium-high heat. Add sour cream mixture to hot pan and bring to a simmer. Once simmering, remove from burner. Add chicken and flip until completely coated. Plate dish as pictured on front of card, garnishing chicken with reserved cilantro. Bon appétit!