Moroccan-ish Chicken and Garbanzos

These amounts make 2 servings (3 if you are not greedaloxes or maybe have a salad with it), it would easily scale up though.

8-10oz chicken breast (boneless, skinless)
1 can (just shy of 2 cups) cooked garbanzos (chick peas for ppl other then my husband who insists on calling them that)
1 can (12 oz) diced stewed tomatoes
2 servings cooked rice (or quinona, or couscous to be authentic)
1 tbl olive oil
cinnamon, nutmeg, garlic powder, ground cumin, salt if you are not avoiding sodium

Season the chicken breast very liberally with the cinnamon, nutmeg, garlic, and cumin.  You would not be overdoing it to use 2tsp of each.  Add salt if  you like it, and cut up chicken into bitesized bits and rub the seasoning in.  If time permits, put it in a ziplock w the tomatoes and olive oil and leave in the fridge awhile before you cook it (overnight is fine). Like if you were planning it for dinner yesterday and then decided to eat pizza instead and are now having it for lunch...

When ready to cook, throw throw everything except the rice into a pan (make sure you drain the chick peas) and cook over medium heat, stirring as needed so it doesn't burn.  Serve over rice (or other starch of your choice.. or califlower rice if you really want).