In a medium bowl, whisk together honey, lime juice, soy sauce, minced garlic, minced ginger, salt, and pepper until well combined. Cut chicken breasts into bite-sized cubes and add to the marinade. Cover and let marinate in the refrigerator for 20 minutes.

In a saucepan, combine white rice, water, and a pinch of salt. Bring to a boil, reduce heat to low, cover, and let simmer for 18 minutes. Turn off the heat and let sit covered for 5 minutes.

Fluff the rice gently with a fork and add diced avocado, chopped cilantro, finely diced red onion, and a squeeze of lime juice. Stir everything together until well combined.

Heat a skillet over medium heat, add marinated chicken and marinade. Cook for 7-10 minutes until chicken is browned and cooked through.

To serve, layer rice mixture in a bowl, top with chicken and any remaining sauce, garnish with cilantro and lime wedge.