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In a large nonstick skillet, heat 1 tablespoon of the butter over medium-high heat. Saute the onion until tender and lightly browned, three to five minutes. Remove it from the pan.
In a bowl, mix the flour and seasonings. Place the chicken in the bowl, and toss it to coat. In the same skillet, heat the remaining butter over medium-high heat. Add the coated chicken, cooking just until it's no longer pink, four to six minutes, turning occasionally.
Stir in the broth and onion, and bring to a boil. Stir in the instant rice, and remove the pan from the heat.
Let the skillet stand, covered, allowing the chicken and rice to rest for five minutes (mixture will be saucy). If desired, garnish with fresh cilantro before serving.