In a medium saucepan bring water to boiling. Stir in uncooked rice. Return to boiling; reduce heat. Simmer, covered, about 15 minutes or until rice is tender. Place in a colander. Rinse with cold water; drain.
In a large bowl combine garbanzo beans, roasted sweet peppers, olives, and green onions. Drain artichokes, reserving marinade. Chop artichokes; add to bean mixture. Stir in cooked rice.
Sprinkle chicken with chili powder and rosemary. In a large nonstick skillet heat 1 tablespoon of the reserved artichoke marinade over medium heat. Add chicken; cook and stir for 3 to 4 minutes or until chicken is no longer pink.
Stir the cooked chicken and the remaining artichoke marinade into rice mixture. Add feta cheese; toss gently to combine. Cover and chill for at least 6 hours or overnight. Makes 6 servings.