1. Place oil, lemon zest, lemon juice, onion, garlic, tomato paste and spices into a food processor and blend to a paste.
  2. Place chicken into a bowl and cover with paste, making sure chicken is evenly coated. Add lemon wedges.
  3. Cover bowl with cling wrap and keep refrigerated for at least 2 hours or ideally overnight.
  4. Preheat oven to 350°.
  5. Prepare Hinode rice per package instructions.
  6. Place chicken pieces and lemon wedges into a baking dish, cover dish with foil and bake for about 40 minutes or until cooked. Remove foil for the last 10 minutes of cooking time to allow chicken to brown.
  7. Serve with rice and garnish with cilantro.