In a mixing bowl, combine honey, lime juice, lime zest, olive oil, minced garlic, cumin, smoked paprika, salt, and pepper. Whisk until fully blended. Add the boneless skinless chicken breasts, cover, and refrigerate for 30 minutes to 2 hours.

Preheat a grill pan over medium-high heat. Add a drizzle of olive oil to prevent sticking. Grill the marinated chicken breasts for 5-6 minutes on each side until golden brown and cooked to an internal temperature of 165°F (75°C).

While the chicken is grilling, mash a ripe avocado in a large bowl until smooth. Stir in lime juice, olive oil, and salt, then gently fold in warm cooked rice until creamy. Let it sit to keep warm.

After grilling, let the chicken rest briefly before slicing. In a mold, layer the avocado rice, then top with sliced chicken for a beautiful presentation.

Garnish with fresh cilantro or parsley, lime zest, chili flakes, and toasted sesame seeds. Drizzle with extra lime juice before serving.