In a medium pot, combine 2 cups long-grain white rice with 4 cups of water. Bring to a boil, reduce heat, cover, and simmer for 18-20 minutes.

In a mixing bowl, whisk together ¼ cup honey, ¼ cup fresh lime juice, ¼ cup soy sauce, lime zest, garlic powder, onion powder, and season with salt and pepper.

Place 1.5 pounds of chicken in a dish and pour half of the marinade over it. Let it marinate for at least 15 minutes.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add marinated chicken and cook for 5-7 minutes on each side.

Stir in 1 cup corn and 1 can of drained black beans into the skillet. Heat for 3-4 minutes until warmed through.

Transfer cooked chicken to a cutting board, let it rest for a few minutes, then slice into thin strips.

In serving bowls, layer rice, sliced chicken, corn and bean mixture, and diced avocado.

Drizzle remaining marinade over bowls, garnish with cilantro and lime wedges.