Place oil, lemon zest, lemon juice, onion, garlic, tomato paste and spices into a food processor and blend to a paste.
Place chicken into a bowl and cover with paste, making sure chicken is evenly coated. Add lemon wedges.
Cover bowl with cling wrap and keep refrigerated for at least 2 hours or ideally overnight.
Preheat oven to 350°.
Prepare Hinode rice per package instructions.
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.