1. Heat oven to 350 degrees F. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray.
2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and saute for 5 minutes, turning after 3 minutes. Season with 1/8 teaspoon of the salt. Remove from skillet and keep warm.
3. Add onion and ginger to skillet and cook for 3 minutes, stirring occasionally. Add curry and cook 1 minute. Add broth and remaining 1/8 teaspoon salt to skillet. Bring to a simmer and add chickpeas, raisins and chicken. Simmer for 1 minute.
4. Evenly spoon cooked rice into prepared dish. Spoon chicken curry mixture over top. Scatter peppers over curry. Cover with foil. Bake, covered, at 350 degrees F for 30 minutes. Uncover and scatter almonds over peppers. Bake, uncovered, for 15 additional minutes. Cool slightly before serving.