Cook rice in 2 cups water as directed on package.
Meanwhile, place chicken breast halves in large skillet. Arrange bell pepper strips around chicken. In small bowl, combine orange juice, lime juice, honey, paprika, salt and pepper; mix well.
Pour orange juice mixture over chicken and bell peppers. Bring to a boil. Reduce heat; cover and simmer 10 to 12 minutes or until chicken is fork-tender and juices run clear. With slotted spoon, remove chicken from skillet; place on serving platter and cover to keep warm.
In small bowl, blend cornstarch and 2 tablespoons water until smooth. Stir into hot liquid in skillet. Cook over medium heat until mixture boils and thickens, stirring constantly. Spoon sauce over chicken; sprinkle with cilantro. Serve with rice.