In a large bowl, combine the diced chicken with garlic, cumin, paprika, oregano, black pepper, soy sauce, and avocado oil. Mix thoroughly, cover, and marinate for at least 30 minutes or up to 4 hours in the refrigerator for deeper flavor.

Preheat a large griddle or wok over high heat until lightly smoking. Add the marinated chicken in a single layer and sear for 4–5 minutes per side, cooking until fully done and slightly charred on the edges, then move the chicken to one side of the griddle.

Add 1–2 tbsp avocado oil to the open side of the griddle, then add the minced garlic and ginger. Sauté for 1–2 minutes until fragrant, stirring constantly to prevent burning.

Add the day old rice and diced red bell pepper to the griddle, breaking up any clumps with a spatula. Cook for 2–3 minutes, stirring occasionally, allowing the rice to heat through and develop light crispy edges.

Push the rice to one side and pour the beaten eggs onto the open surface. Scramble for 1–2 minutes until just set, then fold the eggs into the rice along with the cooked chicken, soy sauce, and MSG, mixing thoroughly.

Stir in the sliced green onions and continue cooking for 2–3 more minutes, tossing everything together over high heat for maximum flavor. Remove from heat and serve immediately while hot and slightly smoky.