Bring the rice and 3 cups water to a boil over medium heat. Once boiling, cover the pot and reduce the heat to medium-low. Cook until all the water has been absorbed and the rice is tender.
Squeeze the lime juice into the rice, then fluff the cilantro into the rice using a fork.
Heat the oven to 400°F (200ºC) . Toss chicken in olive oil, chili powder, kosher salt and pepper. Lay the chicken on a baking sheet and cover with a sheet of parchment paper.
Bake for 20 minutes or until cooked through. Set the chicken aside to cool. Once cool to the touch shred the chicken with fingers or using two forks.
In a small saucepan over medium-low heat, add the black beans, stirring occasionally until heated through. Set aside.
Heat a medium skillet over medium heat. Spray the pan lightly with vegetable oil then crack egg into the skillet. Let the egg gently cook without moving it.
Cook until the egg whites have set and the yolk is still runny, about 3 to 5 minutes. Repeat with additional eggs.
To serve, divide the rice among four bowls. Top with black beans, shredded chicken, salsa, tomato, avocado and fried egg. Serve immediately.