In a medium bowl, whisk together honey, lime juice and zest, olive oil, minced garlic, cumin, smoked paprika, salt, and pepper until combined. Coat the chicken breasts thoroughly with the marinade, then cover and refrigerate for 30 minutes to 2 hours.

Preheat a grill pan or skillet over medium-high heat for about 5 minutes. Remove the chicken from the marinade and place it on the pan. Cook for 5-6 minutes per side until golden brown and reaches an internal temperature of 165°F.

While the chicken is cooking, scoop the avocado into a bowl and mash until smooth. Stir in lime juice, a splash of olive oil, and a pinch of salt. Fold in the warm cooked rice.

Layer the creamy avocado rice in a ring mold or on a plate, slice the grilled chicken, arrange it atop the rice, garnish with cilantro, lime zest, chili flakes, and sesame seeds. Drizzle with extra lime juice if desired.