Cook 1 1/2 cups of white rice as directed by packaging.
Meanwhile, in a small bowl mix the cumin, cayenne pepper and chill powder. Rub generously over the tilapia fillets on both sides.
Heat the olive oil in a large skillet over medium heat. Add the fish and cook for about 3 minutes on each side until its almost blackened and the fish is cooked through.
Remove from skillet and shred with a fork.
In the same skillet, add garlic, corn and kale.
Stir and cook until the kale is wilted.
Add beans and cook until heated through.
Crack 4 eggs into a bowl and whisk.
Pour eggs into the kale, corn, and bean mixture and allow to sit for a minute until they begin to cook through. Then scramble everything together.
To serve – layer rice, corn, kale, and bean mixture, fish, eggs, and avocados.