Measure twice the quantity of water to rice. Bring rice and water to a boil in an pot. Stir, cover and remove from heat. Set aside for 5 minutes.
While rice is finishing, heat oil in a second pot (or first pot) if using the keep-warm technique above) and cook onions lightly golden, about 5 minutes.
Stir in garlic, ginger, curry powder, coriander and cayenne pepper. Cook, stirring constantly, about 2 minutes.
Increase heat to medium-high, stir in 2 cups water with 1 chicken bouillon cube, chickpeas, peas, tomato paste and the cooked rice, bringing to a simmer.
Add chicken and cook for another 10 minutes until peas re-hydrate and everything is heated through.
Season with salt and pepper to taste. Serve with cilantro and fresh lime juice.