In a medium saucepan, combine 2 cups of long-grain white rice with 4 cups of water. Bring to a boil, then reduce to a simmer and cover. Cook for 18-20 minutes until fluffy, fluff with a fork before serving.

In a mixing bowl, whisk together 1/4 cup of honey, juice of 2 limes, 1/4 cup of soy sauce, lime zest, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, along with salt and pepper to taste.

Place chicken in a resealable bag, pour half of the marinade over it, seal and massage the marinade into the chicken. Marinate for at least 15 minutes or refrigerate for up to 2 hours.

Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes on each side until cooked through. Discard remaining marinade.

Stir in 1 cup of corn and 1 can of drained black beans into the skillet. Cook for 3-4 minutes until heated through.

Remove chicken from skillet, let it rest, then slice into thin strips.

Serve a portion of rice in bowls, top with sliced chicken, corn and bean mixture, and diced avocado.

Drizzle with remaining marinade, garnish with cilantro and serve with lime wedges.