In a mixing bowl, whisk together ¼ cup honey, the juice of 2 limes, 2 tablespoons olive oil, 2 minced garlic cloves, 1 teaspoon cumin, ½ teaspoon chili powder, and a pinch of salt and pepper.

Place 1 pound of chicken breasts in a resealable plastic bag or shallow dish, then pour the marinade over the chicken. Seal the bag or cover the dish, and refrigerate for at least 15 minutes.

Heat a skillet over medium heat and add a splash of olive oil. Once hot, add the marinated chicken breasts and cook for 6–8 minutes on each side or until golden brown and reaches an internal temperature of 165°F (75°C).

Remove the chicken from the skillet and pour the leftover marinade into it. Simmer over medium heat for 3–5 minutes to thicken into a glaze.

Prepare 1 cup of rice according to package instructions. Fluff with a fork once cooked, ensuring it’s warm and fluffy.

Slice 1 ripe avocado in half, remove the pit, and carefully scoop out the flesh. Dice into small pieces.

In a food ring mold or ramekin, press a warm layer of rice firmly into the shape, then layer the diced avocado on top.

Slice the cooked chicken into strips, layer over the avocado, and drizzle the thickened glaze generously over the chicken.

Sprinkle freshly chopped cilantro and diced red onion over the top for garnish.