In a bowl, mix honey, lime juice and zest, olive oil, minced garlic, cumin, smoked paprika, salt, and pepper. Coat the chicken breasts thoroughly and let them marinate for 30 minutes up to 2 hours in the refrigerator.

Preheat your grill pan to medium-high heat. Once hot, add the marinated chicken and cook for 5-6 minutes on each side until golden brown and cooked through, with an internal temperature of 165°F (75°C).

In a mixing bowl, mash the ripe avocado until smooth. Stir in the extra lime juice and olive oil, seasoning with a pinch of salt. Then, fold in warm cooked rice until combined, creating a creamy consistency.

Using a mold or ring, layer the creamy avocado rice as the base. Top it with slices of the grilled chicken. Garnish with fresh cilantro, lime zest, a sprinkle of chili flakes, and toasted sesame seeds for that extra flair. Finish with a light drizzle of lime juice.