Preheat the oven to 425F. Cook the yellow rice according to the package directions.
Coat the pork chops with garlic powder, cayenne pepper, paprika, salt and pepper. Place on a baking sheet and bake until cooked through (about 15-20 minutes).
Heat the peas in the microwave until warm (about 1 minute) and stir into the rice. Set aside and keep warm.
Heat the olive oil in a large skillet, add the onions and cilantro and sauté until they begin to soften (about 3 minutes).
Add all of the remaining ingredients, bring to a boil, then turn to low and let simmer until thickened (about 5 minutes), stirring periodically.
To serve, place rice and peas on plate, cover with a pork chop and top with the banana mixture. Serve with avocado slices if desired.