Preheat your oven to 425 degrees F and line a large baking sheet with foil. Spray it with a nonstick spray and set aside.
In a small bowl, whisk together the chili powder, cumin, garlic powder, onion powder, curry powder, cinnamon, allspice, salt, black pepper, and crushed red pepper. Add the orange juice and mix to create a paste. Spread the mixture on one side of each of the chicken breast pieces and place them on the baking sheet. Place the chicken in the oven and bake for 20-25 minutes or until the chicken is cooked through.
While the chicken is cooking, prepare the rice according to manufacturer's instructions.
Prepare the black beans, by combining the black beans, water, jalapeno, and a dash of salt and black pepper in a small saucepan. Heat over low heat until the beans are tender, slightly mashed and hot. Remove from heat.
To a small bowl, toss together the avocado, mango, pineapple, cilantro and lime juice to create a light salsa. Set aside.
Assemble your jerk-seasoned chicken and caribbean rice bowls by layering chicken, salsa and black bean on top of a bed of write or brown rice. Garnish with fresh cilantro and enjoy!