Add 1 cup (2 cups) water and ¼ tsp (½ tsp) salt to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 16-18 min. Remove from heat. Set aside, still covered.

Meanwhile, cut zucchini into ¼-inch half-moons. Drain and rinse capers. Pat chicken dry with paper towels. Season chicken with salt and pepper.

Heat a large non-stick pan over medium-high heat. When hot, add half the Garlic Spread to the pan, then swirl to melt. Add zucchini. Cook, stirring often, until tender-crisp, 3-4 min. Season with salt and pepper. Transfer to a plate, then cover to keep warm.

Reduce heat to medium. Add 1 tbsp (2 tbsp) oil, then chicken. Cook on one side until golden, 5-6 min. Flip, then cover and continue cooking until cooked through, 5-7 min.** Transfer to the plate with zucchini.

Sprinkle over Cream Sauce Spice Blend. Cook, stirring constantly, until combined with oil, 1 min. Add ¼ cup (½ cup) water to the pan. Cook, scraping up any brown bits from the bottom of the pan, until slightly thickened, 1-2 min. Add capers, cream and chicken broth concentrate. Cook, stirring often, until slightly thickened, 2-3 min. Remove from heat, then season with salt and pepper.

Fluff rice with a fork, then stir in remaining Garlic Spread. Thinly slice chicken. Divide rice and zucchini between plates. Top rice with chicken. Drizzle over caper cream.