Whisk together honey, lime juice, lime zest, olive oil, minced garlic, chili powder, cumin, paprika, salt, and black pepper in a small bowl until fully combined. Place chicken breasts in a resealable bag or shallow dish, pour marinade over them, and turn to coat completely. Seal and refrigerate for at least 30 minutes, up to 2 hours for deeper flavor.

While the chicken marinates, cook 2/3 cup uncooked rice with 1 cup water according to package directions, about 15-18 minutes. Once cooked, fluff with a fork and let cool slightly until just warm. Gently fold in chopped cilantro, salt, and pepper. The rice should be fluffy with separate grains, not clumped together.

Toss diced avocado with 2 tablespoons lime juice in a small bowl to prevent browning. This acid barrier is crucial if you're prepping components ahead, as it keeps the avocado looking fresh and vibrant green.

Preheat your grill or grill pan to medium-high heat. Remove chicken from marinade, letting excess drip off, and grill for 5-7 minutes per side until the internal temperature reaches 165°F. You should see beautiful grill marks and slight caramelization from the honey.

Let chicken rest for 5 minutes before slicing into strips. This resting period keeps the juices inside the meat.

To create the stack, place a 3-4 inch ring mold or ramekin on your serving plate. Press a generous layer of cilantro rice into the bottom (about 1/2 cup), add a layer of diced avocado (about 1/4 cup), then top with sliced chicken strips. Each stack should be about 3-4 inches tall with visible layers. Carefully lift the mold straight up. If rice sticks, run a knife around the inside edge first. Garnish with fresh cilantro, lime wedges, and any optional toppings.