In a medium bowl, whisk together honey, fresh lime juice, lime zest, minced garlic, soy sauce, olive oil, salt, and black pepper until well combined.

Place the chicken breasts into the marinade, ensuring they are fully submerged. Cover the bowl and let it marinate in the refrigerator for 10-15 minutes.

Heat a large skillet over medium heat, adding a drizzle of olive oil. Once hot, add the chicken to the skillet and cook for 5-7 minutes on each side until golden brown and cooked through.

Transfer cooked chicken to a cutting board and let it rest for about 5 minutes before slicing into strips.

In serving bowls, scoop a generous portion of warm cooked rice as the base.

Place sliced chicken over the rice, then top with avocado slices, cherry tomatoes, corn, and red onion.

Sprinkle fresh cilantro over the dish, and add optional toppings if desired.

Serve immediately while warm, enjoying the blend of flavors.