In a medium bowl, whisk together the honey, lime juice, soy sauce, minced garlic, grated ginger, salt, and pepper until well combined. Add the chicken cubes, ensuring they're fully coated in the marinade. Cover the bowl with plastic wrap and let it marinate for at least 20 minutes, or refrigerate overnight.

While the chicken marinates, prepare the rice. In a medium saucepan, combine the white rice, water, and a pinch of salt. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 18 minutes until the rice is tender and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes.

Once your rice has rested, fluff it gently with a fork. In a large bowl, combine the cooked rice, diced avocado, chopped cilantro, and red onion. Squeeze fresh lime juice over the mixture, stirring gently to combine.

Heat a large skillet over medium heat. Once hot, add the marinated chicken along with a few tablespoons of the marinade. Sauté for 7-10 minutes, stirring occasionally, until cooked through and golden brown, reaching an internal temperature of 165°F (75°C).

To assemble your dish, start with a scoop of the rice mix, layering it in bowls. Top with sautéed honey lime chicken and garnish each portion with additional chopped cilantro and a lime wedge.