Heat oil in a large Dutch oven on medium-high. Season chicken with 1/4 tsp each salt and pepper and brown, 3 minutes per side; transfer to a bowl and reduce heat to medium-low.  Meanwhile, in a food processor, pulse bananas, onion, garlic, and spices until chopped. Add to empty pot and cook, stirring, for 2 minutes. Add 11/2 cups water and simmer 5 minutes. Add chicken and chickpeas; simmer until chicken is cooked through, 3 to 5 minutes. Stir in zest and juice. Serve with rice and cilantro.