Spray a large frying pan with oil and put on medium heat. Once hot, add vegan chicken. Flip it and allow it to brown a bit. Toss is garlic, onion, sesame seeds, and the Baggs. Cook and flip until the onion is tender. Add the spices (only 1/2 teaspoon cumin). Put the chicken in a glass casserole dish in the oven while you make the sauce.
Add the diced tomato , wine, remaining 1/2 teaspoon of cumin, olive oil, cocoa powder, Sriracha sauce, and cilantro to the onion mixture. Stir, then place chicken in the sauce and mix gently. Serve over rice and sprinkle with toasted pumpkin seeds and lime wedges.