Cook the brown rice according to package instructions and set aside.

In a bowl, season the chicken thighs with salt, black pepper, garlic powder, and paprika.

Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken thighs and cook for about 5-7 minutes on each side, or until fully cooked and golden brown.

Remove the chicken from the skillet and let it rest for a few minutes before slicing it into bite-sized pieces.

In the same skillet, add the hot honey and stir to combine with any remaining juices. Add the sliced chicken back into the skillet and toss to coat in the hot honey.

To assemble the bowls, divide the cooked brown rice among four bowls. Top each bowl with the hot honey chicken, cherry tomatoes, corn, sliced avocado, and a sprinkle of chopped cilantro.

Drizzle lime juice over each bowl before serving.