In a medium bowl, stir together the garam masala, turmeric, cardamom, garlic, ginger and 3 tablespoons water to form a paste. Add the jalapeño, half the cilantro and the chicken, then toss until well combined. On a 6-quart Instant Pot, select Normal/Medium Sauté. Add the oil and heat until shimmering. Add the onions and cinnamon, then cook, stirring often, until the onions are golden brown, 10 to 12 minutes. Pour in 1 cup water, scraping up any browned bits. Stir in 2 teaspoons salt and the bay. Add the chicken with its marinade; stir to combine, then distribute in an even layer. Sprinkle the rice evenly into the pot.