Begin by seasoning the boneless, skinless chicken breasts with salt and pepper on both sides. Allow them to rest for about 10 minutes.

In a medium bowl, whisk together honey, fresh lime juice, lime zest, and minced garlic until fully combined. Set the glaze aside.

Heat a tablespoon of oil in a large frying pan over medium-high heat. Once hot, carefully place the seasoned chicken breasts into the pan. Cook for about 6-7 minutes on each side until golden brown, and internal temperature reaches 71°C (165°F). Brush with remaining glaze during the last 2 minutes.

Transfer the cooked chicken to a cutting board and let it rest for 5 minutes.

In a bowl, combine the cooked rice with chopped fresh coriander, lime juice, and salt. Stir until well blended.

Slice the ripe avocados and toss them with a little lime juice, salt, and pepper to enhance flavor and prevent browning.

Use a ring mold to layer the cooked rice first, then add avocado slices followed by sliced chicken. Drizzle remaining glaze around the plate.