First, mix together the dry seasonings: rosemary, salt, pepper, and chili powder. On a cutting board, smash the garlic with the flat side of a knife to break it into 2-3 pieces.
Slide your fingers under the skin and pull it up, then rub the garlic and more seasonings under the skin, and stretch it back over to cover the breast/legs, etc.
OPTIONAL: Heat a skillet over medium-high heat. Sear the chicken on each side for about 5-8 minutes, or until the skin has darkened and is a little crispy. Proceed to next step.
Stare at your chicken without getting intimidated. Then shove the lemon and the remaining garlic into the cavity (in the bum).
Rub any remaining seasonings around the chicken, and shove into the rice cooker. If your chicken is a bit big, you can break the bones and cavity (sorry) to make it fit in the rice cooker.
Add ¼ cup water to the rice cooker. Turn it on the regular setting and wait!
It depends on your rice cooker, but you may need to cook this for 2-3 rounds. In general, you’re cooking it for at least 1 hour. The first time, it took three 30-minute rounds for mine to finish, but normally it takes just two 30-minute rounds. (You might have to turn your rice cooker off for 2 minutes before beginning each additional round.) Check it for doneness by pulling the leg away from the body and looking for pink. The liquid should run clear.
Notes
I've updated the recipe to include the searing step! (Jan 2016) I recommend searing the chicken, then seasoning with the dry seasonings. I like to place the garlic in the cavity of the chicken or on the bottom of the rice cooker. Finally, I often squeeze lemon juice over the chicken after placing it in the rice cooker. Also - If you have a toaster oven or a fish grill, carefully remove the skin from the chicken and place it on parchment paper. Toast it in the toaster oven or grill for about 5 minutes for perfectly crispy skin!IF YOU OVERCOOK or UNDERCOOK IT: You can save it! I shred the chicken and lightly simmer it in (homemade) chicken broth for just a couple of minutes. It comes back to life, regardless of whether it was over or undercooked. Then I store the chicken in the juices/broth so it can absorb even more moisture & flavor.