In a medium pot, bring 2 cups of water to a boil. Add 1 cup of jasmine or sushi rice, reduce the heat to low, cover, and cook for about 15 minutes until tender. Let sit covered for an additional 10 minutes and fluff with a fork before folding in the chopped cilantro.

In a small mixing bowl, whisk together 1/4 cup honey, 2 tablespoons fresh lime juice, 2 tablespoons soy sauce, 2 minced garlic cloves, and 1 tablespoon grated ginger. Add chopped red chili if desired for heat.

Season 1 pound of chicken pieces with salt and pepper. In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add chicken and sear for 5 to 7 minutes until golden brown and cooked through.

Reduce heat to medium, pour half of the prepared honey lime sauce over the chicken, and toss gently for 2 to 3 minutes to coat.

Using a ring mold, pack the cooked cilantro rice at the bottom, layer sliced avocado if desired, and then add the glazed chicken on top, compacting each layer lightly.

Gently lift the mold to reveal the stack. Drizzle remaining sauce around the plate and garnish with lime wedges and extra cilantro.