In a medium-sized mixing bowl, whisk together honey, lime juice, soy sauce, olive oil, garlic powder, ground cumin, salt, and pepper until well combined. Set the marinade aside.

Place the chicken breasts in a large resealable plastic bag or shallow dish and pour the marinade over them. Ensure the chicken is fully coated, then seal and refrigerate for at least 30 minutes.

In a large bowl, combine the cooked white rice, diced avocado, and chopped cilantro. Gently fold the mixture together.

Preheat your grill or grill pan over medium-high heat for about 5 minutes. Remove the marinated chicken from the refrigerator and let it sit for 10 minutes.

Once the grill is hot, place the marinated chicken breasts on it. Cook for approximately 6-7 minutes on each side until fully cooked.

After resting, slice the grilled chicken into strips.

On a plate, place a mound of the avocado rice at the bottom, layer the sliced grilled chicken on top.

Finish with lime wedges next to the stack for serving.