Whisk together honey, 2 tablespoons lime juice, lime zest, garlic, salt, pepper, and chili powder. Add cubed chicken and toss to coat. Marinate for 15-30 minutes.

Cook rice according to package directions using water or broth. Once done, fluff with a fork and fold in cilantro and remaining tablespoon of lime juice.

Heat olive oil in a large skillet over medium-high heat. Add marinated chicken in a single layer, reserving marinade. Sear for 3 minutes without moving.

Flip chicken and add reserved marinade. Cook 4-5 minutes more, stirring occasionally, until chicken reaches 165°F and sauce becomes a thick glaze.

Mash avocados with a pinch of salt, leaving some chunks. Fold in diced tomatoes and red onion.

To assemble: Layer cilantro-lime rice at the bottom of bowls or plates. Add a layer of avocado mixture, then top with honey-lime chicken. Drizzle with pan sauce and garnish with fresh cilantro.