Whisk together honey, lime juice, lime zest, garlic, soy sauce, olive oil, salt, and black pepper in a mixing bowl until well combined.

Add chicken breasts, coat evenly with marinade, cover, and refrigerate for 10–15 minutes.

Heat a skillet over medium heat, and drizzle in olive oil.

Add the marinated chicken, cooking 5–7 minutes on one side until golden brown, then flip and cook the other side for another 5–7 minutes until fully cooked.

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

Prepare serving bowls by layering cooked rice, about a cup in each bowl.

Arrange sliced chicken over the rice.

Top with avocado, cherry tomatoes, corn, and red onion.

Garnish with cilantro, Greek yogurt or sour cream, and chili flakes, then serve warm.