Drain tomatoes and reserve juice.
In blender at high speed or in food processor with knife blade attached, blend tomato juice, cilantro, peanut butter, garlic, salt and crushed red pepper until pureed.
In medium bowl, mix cumin and cinnamon.
Stir in chicken tenders.
In nonstick 12-inch skillet, heat vegetable oil over medium-high heat until hot.
Add chicken and cook, turning once, until browned, about 5 minutes.
Pour peanut butter mixture and diced tomatoes over chicken.
Heat to boiling.
Reduce heat to low; simmer, uncovered, for 5 minutes to blend flavors.
Serve over cooked rice.