In a mixing bowl, whisk together honey, lime juice, chili powder, cumin, salt, and pepper. Coat the chicken breasts thoroughly in the marinade. Allow to marinate for at least 30 minutes.

Prepare 1 cup of rice according to package directions. Once cooked, fluff the rice and spread it out on a plate to cool.

Heat a grill or non-stick skillet over medium heat. Add the marinated chicken breasts and cook for about 6-7 minutes on each side or until cooked through.

In a large bowl, combine the cooled rice with diced avocado, chopped cilantro, and sour cream. Gently fold until well incorporated.

On each serving plate, create a base with the creamy avocado rice. Layer the sliced grilled chicken on top and drizzle fresh lime juice before serving.