Cook the chicken breast in the water. Take chicken out of the opt to cool. Pull the meat. Set aside. Keep the stock.
In a pot add the 2 tsp oil. Sauté the red onion and garlic previously chopped or minced.
Add the chicken stock from cooking the chicken. Let it boil and add the rice and pulled meat. Season with salt and ground pepper, paprika and cumin. Stir the mixture often. As rice cooks, it will absorb all water, you may add 1 cup at a time from the commercial chicken stock. Cook until rice is tender. Mixture has to still be pretty runny.
Take the ripe plantains, peel them and slice them lengthwise. Fry them until golden brown. Set aside.
Take the tomatoes, cut them into thin wedges.
Peel and cut the 1/4 red onion into thin wedges as well.
Season with salt and lemon. Set aside.
Fry one egg for each portion.
Service the rice mixture on the plate, put fried egg on top, and place two slices of fried plantain on both sides of the plate.