In a mixing bowl, whisk together honey, fresh lime juice and zest, soy sauce, and minced garlic. Add your choice of chicken thighs or breasts, ensuring they are well coated in the marinade. Cover and let marinate in the refrigerator for 15 minutes to 2 hours.

Preheat a large skillet over medium-high heat, adding a splash of oil. Once hot, place the marinated chicken in the pan. Cook for approximately 6–8 minutes on each side, or until internal temperature reaches 165°F.

While the chicken is cooking, bring a pot of water to a boil and add your choice of rice. Cook until fluffy, typically around 15 minutes for jasmine or basmati.

Slice the avocado in half, remove the pit, scoop out the flesh, and cut into thin slices just before assembling.

On a serving plate, spoon a generous layer of fluffy rice, then arrange the sliced avocado on top, followed by the sliced chicken. Drizzle with reserved marinade.