In a medium saucepan, simmer the chicken in the water until cooked, about 10 minutes. Remove the chicken and reserve the broth. Allow the chicken to cool. Shred and set aside. Meanwhile, in a blender, blend the soda crackers with the evaporated milk to form a smooth paste.
In the medium saucepan, heat the oil over medium heat. Sauté the onion and garlic until soft and translucent, about 5 minutes. Add the chicken, cracker mixture, chilli paste, and walnuts and cook for 10 minutes, stirring occasionally and adding the reserved broth as necessary if the mixture is too dry. Season with salt and pepper to taste.
In a medium bowl, mix the rice with the avocado and parsley, season with salt and pepper to taste, and serve with the chicken, garnishing with the hardboiled eggs, olives, and chives