In a medium bowl, whisk together honey, 2 tablespoons of lime juice, lime zest, minced garlic, salt, and pepper until fully combined. Place the boneless skinless chicken breasts in the mixture, ensuring each piece is well coated. Allow the chicken to marinate for 15-30 minutes.

Preheat a grill pan or skillet over medium-high heat, lightly greasing it to prevent sticking. Remove the chicken from the marinade, reserving the marinade for later use, and cook the chicken for 6-7 minutes on each side until the internal temperature reaches 165°F (75°C). Once cooked, let the chicken rest for 5 minutes before slicing it into strips.

While the chicken is resting, mix the cooked rice in a large bowl with chopped fresh cilantro, 1 tablespoon of lime juice, and salt. Stir well until all ingredients are evenly distributed.

Cut the ripe avocados in half, remove the pits, and slice them into thick wedges. Gently toss the avocado pieces with 1 tablespoon of lime juice, salt, and pepper in a small bowl to enhance their flavor and prevent browning.

For the final assembly, start by placing a generous scoop of the cilantro lime rice on each plate. Arrange the sliced grilled chicken on top of the rice, followed by the tossed avocado wedges. Drizzle the reserved marinade over the entire stack and serve immediately.