• Before starting, preheat the oven to 450˚F.
• Wash and dry all produce.
• Heat a medium pot over medium.
• Using a strainer, rinse rice until water runs clear.
• When hot, add 1 tbsp (2 tbsp) butter, then swirl the pot for 30 sec, until melted.
• Add rice and half the onions to the pot. Cook for 2-3 min, stirring often, until onions soften.
• Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Bring to a boil over high.
• Once boiling, reduce heat to low.
• Cover and cook for 13-15 min, until rice is tender and liquid is absorbed.

• Meanwhile, core, then cut pepper into 1/2-inch pieces.
• Heat a large non-stick pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds.
• Cook for 6-8 min, tossing occasionally, until cooked through.** 
• Season with 1/4 tsp (1/2 tsp) garlic salt and pepper.

• To the pan with protein shreds, add peppers, peas and remaining onions.
• Cook for 3-5 min, stirring often, until veggies are tender-crisp. 

• To the pan with protein shreds and veggies, add curry paste.
• Cook for 30 sec, stirring often, until well combined.
• Add tikka sauce, cream and 1/2 cup (3/4 cup) water. Bring to a simmer.
• Once simmering, reduce heat to medium-low. Cook for 3-5 min, stirring often, until sauce thickens slightly.
• Season with salt and pepper.

• Meanwhile, in a small microwavable bowl (or a small pot over low), melt 1 tbsp (2 tbsp) butter.
• On an unlined baking sheet, arrange flatbreads. Brush with melted butter, then season with 1/8 tsp (1/4 tsp) garlic salt.
• Toast flatbreads in the middle of the oven for 2-4 min, until warmed through. (TIP: Keep an eye on them so they don't burn!)

• Fluff rice with a fork. 
• Cut toasted garlic flatbreads into quarters. 
• Divide rice between bowls. Top with protein shreds tikka. 
• Serve flatbreads alongside. 

If you've opted to get plant-based protein shreds, cook the same way the recipe instructs you to cook chicken, tossing occasionally for 6-8 min, until cooked through.**