Step 1

Make the sauce: Put all ingredients in a high-powered blender or food processor. Puree until completely smooth, adding a tablespoon or two of water if needed to get a creamy pourable consistency.

Step 2

Pat the chicken dry with a paper towel. Season evenly on both sides with the chili powder and salt to taste.

Step 3

Heat a large (12-inch) deep skillet over medium-high heat until hot. Add 1 tablespoon of oil and the chicken. Cook until chicken is browned, 3-4 minutes per side. Transfer chicken to a plate and wipe out the skillet.

Step 4

Heat the remaining tablespoon oil over medium heat. Add the onion and cook until softened, about 2 minutes. Add the rice, garlic and cumin and stir until the rice is coated with oil and garlic is fragrant, 1 or 2 minutes.

Step 5

Pour in 2 cups water and add a teaspoon salt. Bring to a simmer, then lower the heat. Return browned chicken to pan, cover and cook until the rice is absorbed, 20-25 minutes.

Step 6

Spoon some of the sauce over the chicken. Sprinkle with the cilantro and feta and serve.