Place the pomegranate juice, sugar and lemon juice in a small saucepan set over medium heat.
Stir until the sugar has dissolved then reduce heat to medium-low and cook until you have the consistency of thick syrup.
Remove from the heat and allow to cool. This whole process took about 1 hour.
Place garlic, ginger, sesame oil, pomegranate molasses, soy sauce and oil in a bowl.
Add chicken pieces, toss to coat.
Leave to marinate for at least a couple of hours or overnight if time allows.
Preheat oven to 400°F.
In a large casserole dish or pan place the chicken pieces, lay flat.
Cook for 45 to 55 minutes until pieces are cooked through.
To make the rice, add water and rice, bring to a boil.
Cover pan and reduce heat, cook for approx.15 minutes.
Remove from heat.
Let rest 5 to 10 minutes.
Once rested fluff with fork, toss with cilantro.
Mound rice unto plates, top with chicken and sprinkle with pomegranate seeds. Enjoy!