In a medium bowl, combine honey, lime juice, lime zest, olive oil, minced garlic, cumin, smoked paprika, salt, and pepper to create a flavorful marinade. Add the chicken breasts, ensuring they are fully coated. Cover and let marinate in the refrigerator for at least 30 minutes, or up to 2 hours.

Preheat a grill pan over medium-high heat and lightly grease it. Add the marinated chicken breasts to the pan. Grill each side for about 5-6 minutes, basting continually with any reserved marinade. The chicken is done when it reaches an internal temperature of 165°F (75°C).

Mash the ripe avocados in a separate bowl, then mix in lime juice, olive oil, and salt. Once your rice is warm, fold it into the mashed avocado until creamy. This will serve as the base.

Using a round mold or a clean cup, layer the creamy avocado rice as the base, then slice and arrange the grilled chicken on top. Garnish with cilantro or parsley, lime zest, chili flakes, and toasted sesame seeds.

Drizzle additional lime juice over each stack before serving to enhance flavors. Present and enjoy this vibrant meal with your family.