COOK rice according to package directions. Set aside.

WHISK together garlic, lemon juice, white vinegar, cumin, coriander, olive oil, salt and pepper in a small bowl.

PLACE chicken in a large re-sealable plastic bag. Pour 1/2 the marinade/dressing over the chicken. Marinade for at least 20 minutes. Set remaining dressing aside.

HEAT a large skillet over medium high. Add chicken and cook for 8-10 minutes or until golden brown and the internal temperature reaches 165°F (74°C).

FLUFF rice with a fork and place in a large bowl. Add tomatoes, pine nuts, remaining dressing and parsley. Stir to combine. Serve rice topped with chicken pieces or simply toss together.