In a medium bowl, whisk together 1/4 cup of honey and 1/4 cup of freshly squeezed lime juice until fully combined.

Place the boneless, skinless chicken breasts in a resealable plastic bag or a shallow dish. Pour the honey lime marinade over the chicken, ensuring it’s well coated. Seal the bag or cover the dish with plastic wrap, and refrigerate for at least 30 minutes.

Preheat your grill to medium-high heat, ensuring it reaches about 375°F-400°F. Remove the chicken from the marinade, letting excess drip off, then place it on the grill grates. Cook the chicken for approximately 6-7 minutes on each side until it’s golden brown and reaches an internal temperature of 165°F.

In a large bowl, combine 2 cups of cooked rice, 1 diced ripe avocado, and 1/4 cup of freshly chopped cilantro. Mash the avocado slightly with a fork for a creamy texture, then season the mixture with salt and pepper to taste.

Once the chicken is grilled to perfection, remove it from the grill and let it rest for a few minutes. To assemble the stack, place a generous portion of the avocado rice on each plate. Top with slices of grilled chicken, and garnish with extra cilantro and lime wedges.