Cook the rice in chicken broth according to directions, with the addition of the cumin seeds. When cooked, stir in the beans and cilantro. Cover and set aside.
Meanwhile, heat a grill to medium heat.
Stir together the brown sugar, espresso powder, garlic powder, thyme, allspice, paprika, and cayenne in a small bowl. Arrange the chicken thighs on a single layer, and rub the spice mix heavily over the chicken. Season with salt and pepper.
Grill the chicken 12 to 15 minutes, flipping once half way through cooking, until internal temp is 170 and chicken is cooked through.
In a small bowl, toss the orange slices, avocado, and minced red onion, with the olive oil and lime juice.
Serve the chicken over the rice and bean mix and top with the avocado-orange salsa.Garnish with a bit more snipped cilantro.