To serve, ladle the chili into bowls and garnish with a dab of sour cream and a sprinkle of cilantro. Serve with lime wedges for garnish. Add chicken and turn to coat. Cover and refrigerate several hours. To promote even cooking, tuck under any thin ends of chicken.
Spoon marinade over chicken.
Sprinkle with pepper and sesame seeds. Cover tightly with wax paper. Cook on medium-high power 6 to 8 minutes or just until cooked through, turning dish if chicken appears to be cooking unevenly. Remove chicken to serving dish and keep warm. Cook, uncovered, on high power 1 to 2 minutes or until sauce thickens slightly.