Cook the rice in pot: Bring two cups of water to a boil. Once boiling, add the rice and reduce heat to a simmer, and cover pot. Stir occasionally while simmering for about 45 minutes, or until all water is absorbed by rice.

Meanwhile, prepare all other ingredients. Dice and mince the onion, garlic, celery, and chicken.

Season the chicken with the cumin, cayenne, and chili powder: put seasonings into a ziploc bag. Add the chicken into the bag. Seal it and shake the chicken around until the seasonings are evenly coating the chicken.

Add oil to a separate pan, make scrambled eggs: crack the eggs into a pan and stir intl yolk is evenly mixed with the whites. Stir occasionally until eggs are only slightly moist. Once the eggs are done, remove from pan, and re oil it.

Add the diced ingredients (onion, celery, garlic) to the pan that was used for the eggs. On medium heat, sweat them, which means to cook them until they are translucent. Should take no more than 5-7 minutes.

Once diced ingredients are done, add the chicken and cook the combined ingredients until all the sides of the chicken are cooked.

Add the hot rice and scrambled eggs to the chicken mix. Stir to combine. The rice will cook the chicken all the way through, and the chicken will flavor the rice. Season with salt and pepper to taste.

Cover and set to low heat. Let it all cook for about 5-7 minutes. When time is up, enjoy!