In a large bowl, combine 3 tablespoons of honey, 2 tablespoons of lime juice, 1 tablespoon of lime zest, and 2 tablespoons of olive oil. Add 2 minced garlic cloves, 1 teaspoon of cumin, 1 teaspoon of smoked paprika, and a generous sprinkle of salt and pepper. Stir well to create a marinade. Coat 4 boneless, skinless chicken breasts in this mixture, ensuring they are thoroughly covered. Let the chicken marinate for at least 30 minutes or up to 2 hours in the refrigerator.

Preheat a grill pan or skillet over medium-high heat for about 5 minutes. Add a splash of olive oil to the pan, ensuring it fully coats the surface. Carefully place the marinated chicken in the hot pan and cook for 5-6 minutes on each side until golden-brown and the internal temperature reaches 165°F (75°C).

While the chicken cooks, mash 1 ripe avocado in a separate bowl until smooth and creamy. Mix in 1 tablespoon of extra lime juice and 2 tablespoons of olive oil for added richness. Fold in 2 cups of warm cooked rice until well combined.

Use a ring mold or bowl to assemble. Spoon a layer of avocado rice into the bottom, pack gently, slice the grilled chicken and place it on top, garnish with fresh cilantro or parsley, lime zest, chili flakes, and toasted sesame seeds. Drizzle with additional lime juice before serving.