Bring water, rice, lentils, 1 tablespoon olive oil, and salt to a boil in a pot over medium heat. Cover and simmer until rice is tender, about 20 minutes. Remove from heat. Stir in soy sauce. Keep covered.
Microwave peas on high in a microwave-safe bowl until partially thawed, 20 to 30 seconds.
Microwave chicken on high in a microwave-safe bowl for about 45 seconds. Mix in peas and cinnamon.
Coat the bottom of a serving dish with 2 tablespoons extra-virgin olive oil. Sprinkle black pepper on top. Fill dish with the lentil-rice mixture, the chicken-pea mixture, and ginger; toss until evenly distributed.