In a mixing bowl, whisk together olive oil, lime juice, lime zest, honey, garlic, cumin, paprika, chili powder, salt, and pepper until smooth. Place chicken in a resealable bag, pour marinade over, seal and refrigerate for 30 minutes to 6 hours.

Rinse rice under cold water. Combine rice, broth (or water), olive oil, and salt in a saucepan. Bring to a boil, cover, reduce heat, and simmer for 12-15 minutes until liquid is absorbed. Fluff with a fork.

In a bowl, toss together avocados, red onion, cilantro, salt, pepper, and lime juice. Set aside.

Sauté corn in a skillet for 3-4 minutes until golden. Rinse black beans. Halve cherry tomatoes and slice jalapeño.

Preheat a grill or skillet over medium heat. Cook marinated chicken for 6-7 minutes each side until cooked through. Let rest before slicing.

For optional drizzle, whisk honey, lime juice, olive oil, and salt. Drizzle over assembled bowls.

Start bowl assembly with rice, topped with chicken, avocado mix, corn, black beans, and tomatoes. Add cheese if desired.

Serve warm with lime wedges. Invite guests to adjust seasoning to taste.