In a medium bowl, whisk together the honey, fresh lime juice, lime zest, minced garlic, soy sauce, olive oil, salt, and black pepper to create the marinade.

Add the chicken breasts to the marinade, ensuring they’re well-coated, and let it rest for 10-15 minutes.

Preheat a large skillet over medium heat, then cook the chicken for 5-7 minutes on each side until golden brown.

Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing into strips.

In serving bowls, add a scoop of warm cooked rice as the base.

Layer the sliced chicken over the rice, arrange the sliced avocado, cherry tomatoes, corn, and red onion on top.

Garnish with cilantro, drizzle with yogurt or sour cream, and sprinkle with chili flakes.