Remove skin from chicken, cut chicken into parts. Combine cumin, chilli powder, lime juice, garlic and 1 T oil in a bowl. Marinate the chicken for 20 minutes. Heat remaining oil in a heavy skillet, brown chicken on all sides. Add marinade; tequilla and water. Cover skillet and poach gently until chicken is cooked through, about 25 minutes. Transfer chicken peices onto a platter. Reduce sauce over high heat until of a good coating consistency and pour over chicken. Garnish with cilantro leaves. Serve with rice.