Preheat oven to 400 degrees F.
Thinly slice scallion, discarding the root end, and separating the white ends from the green tops, but slicing all of it. Cut broccoli into bite-sized pieces and rough chop almonds. Set aside.
In a small pot over medium-high heat, warm 1 1/2 Tablespoons of cooking oil, and add the white scallion ends once hot. Season with salt and cook 1-2 minutes, or until the scallions start to get softer.
Add rice, and cook 1 minute until slightly toasted, stir frequently.
Add 1 cup of water. Stir and bring to a boil, then reduce heat to medium-low. Cover pot with lid, and simmer 16-18 minutes until rice is tender and water is absorbed. Remove from heat, let sit covered for 3 minutes.
Meanwhile, pat chicken breasts dry with paper towels, season with salt and pepper, and half the herb blend.
Heat 1 1/2 Tablespoons cooking oil in a medium oven-safe saute pan over medium-high heat. Add chicken to the hot pan, and sear about 3 minutes per side.
Transfer pan to preheated oven, and roast 10-12 minutes, until chicken is cooked through (internal temp 165 degrees F)
While chicken cooks, heat about 2 tablespoons of oil in a large saute pan, over medium heat. Add broccoli to the hot pan. Season with remaining spices, and cook 6-8 minutes, or until broccoli is tender.
Fluff rice with a fork, add raisins, almonds, and green scallion tops to the pot, stir to combine, and add 1 Tablespoon of butter. Salt and pepper to taste.
Serve by cutting chicken into 6-8 slices, divide rice pilaf and broccoli between the plates. Add chicken, and drizzle with lemon crema.