In a medium bowl, whisk together honey, lime juice, soy sauce, minced garlic, grated ginger, salt, and pepper until well combined. Place the boneless chicken breasts in the marinade, ensuring they are evenly coated. Cover the bowl with plastic wrap and let the chicken marinate for at least 20 minutes at room temperature, or refrigerate for up to overnight for deeper flavor absorption.

In a medium saucepan, combine 1 cup of white rice, 2 cups of water, and a pinch of salt. Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let simmer for about 18 minutes or until the rice is fluffy and all the water is absorbed. Once done, remove from heat and let the rice sit covered for an additional 5 minutes to steam.

After the rice has sat, uncover it and use a fork to fluff the grains gently. Stir in diced avocado, chopped cilantro, and finely diced red onion. Squeeze fresh lime juice over the mixture and gently fold the ingredients together, being careful not to mash the avocado.

Heat a large skillet over medium heat and add a splash of oil. Remove the chicken from the marinade, allowing excess to drip off, and place in the hot skillet. Cook for 7-10 minutes, flipping halfway through, until the chicken is browned on the outside and cooked through completely, reaching an internal temperature of 165°F. Remove the chicken from the skillet and let it rest for a few minutes.

To create your Honey Lime Chicken and Avocado Rice Stack, start by layering a generous scoop of the fluffy cilantro-lime rice onto the bottom of each serving plate. Top with slices of the cooked chicken, allowing it to rest comfortably on the rice. Garnish with additional cilantro and a lime wedge.