Rinse the rice under cold water until the water runs clear. In a large pot, combine with water and a pinch of salt. Bring to a boil, reduce to simmer, and cover. Cook for 18-20 minutes until tender.

In a medium bowl, whisk together honey, lime juice, soy sauce, lime zest, garlic powder, onion powder, and a dash of salt and black pepper. Reserve half for later use.

Place chicken in a resealable bag, pour the marinade over it, seal, and marinate in the refrigerator for at least 15 minutes.

Heat olive oil in a skillet. Add marinated chicken, cook for 5-7 minutes on each side until golden brown and internal temperature reaches 165°F. Let rest before slicing.

In the same skillet, add corn and black beans, cooking for 3-4 minutes until heated through.

Slice the rested chicken into strips and set aside.

Assemble each bowl with rice at the bottom, topped with sliced chicken, corn, black beans, and diced avocado.

Drizzle with reserved marinade, garnish with cilantro, and serve with lime wedges.