In a medium pot, combine long-grain white rice with the appropriate amount of water. Bring to a boil, then reduce to a simmer, cover, and cook for 18-20 minutes until tender. Fluff and set aside.

In a mixing bowl, whisk together honey, fresh lime juice, soy sauce, lime zest, garlic powder, onion powder, salt, and black pepper until well combined.

Place the chicken in a resealable bag, pour in half of the marinade, seal, and massage the marinade into the chicken. Marinate at room temperature for at least 15 minutes.

Heat olive oil in a skillet over medium-high heat. Add chicken, discarding marinade, and cook for 5-7 minutes per side until golden brown and cooked through. Let rest.

In the same skillet, add corn and black beans, heating for about 2-3 minutes.

Slice the rested chicken against the grain.

Layer rice in bowls, top with sliced chicken, heated corn and black bean mixture, and avocado.

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