GRILL DIRECTIONS: In shallow nonmetal pan or dish, combine orange juice, chili powder, cumin and garlic; mix well. Add chicken breast halves; turn to coat well. Let stand at room temperature for 15 minutes to marinate. If marinating chicken for more than 15 minutes, cover and refrigerate.
Meanwhile, heat grill. Cook rice in water as directed on package, omitting margarine and salt.
When ready to grill, oil grill rack. Remove chicken from marinade; discard marinade. Place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cover grill; cook 10 to 14 minutes or until chicken is fork-tender and juices run clear, turning once.
Thinly slice each chicken breast half. Serve over rice. Top with salsa.