In a large bowl, whisk together olive oil, honey, lime juice and zest, minced garlic, cumin, salt, and pepper. Add the chicken and coat well, then refrigerate for at least 30 minutes.

Preheat the grill or skillet over medium-high heat. Cook the marinated chicken for 6-7 minutes on each side until it reaches 165°F (74°C). Remove from heat and cool before slicing.

While chicken is marinating, cook the rice according to package instructions and fluff it once cooked.

Slice the avocado into wedges and squeeze lime juice over them. Thinly slice the red onion.

Using a round mold or small bowl, layer the rice, avocado, red onion, and sliced chicken.

Garnish with cilantro and drizzle with honey-lime sauce. Serve with lime wedges.