Combine the water and rice in a medium saucepan. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until water is absorbed. Place rice in colander; rinse with cold water. Set aside to drain.
Combine olives, roasted sweet peppers, chickpeas, and green onions in a large bowl. Drain artichokes, reserving marinade. Chop artichokes; add to olive mixture along with cooked rice.
Sprinkle chicken with chili powder and rosemary. Heat 1 tablespoon of the reserved artichoke marinade in a large nonstick skillet over medium heat; add chicken and cook for 3 to 4 minutes or until no longer pink. Add chicken to rice mixture along with remaining artichoke marinade. Add feta cheese, tossing gently to combine. Cover and chill for at least 4 hours or up to 24 hours. Makes 6 servings.