In a medium bowl, whisk together honey, lime juice, lime zest, olive oil, minced garlic, cumin, smoked paprika, salt, and pepper. Add the boneless, skinless chicken breasts, coat well, cover, and refrigerate for 30 minutes to 2 hours.

Preheat a grill pan over medium-high heat. Lightly grease with olive oil. Cook the marinated chicken breasts for 5-6 minutes on each side until golden brown and cooked through.

Mash a ripe avocado in a large bowl. Stir in lime juice, drizzle of olive oil, and season with salt. Fold in warm rice once chicken is cooked, mixing until well combined.

Layer avocado rice on a plate, slice the chicken, and place it on top. Garnish with cilantro or parsley, lime zest, and chili flakes.

Drizzle additional lime juice over the stack before serving. Serve immediately while warm.