In a medium-sized bowl, whisk together honey, lime juice, chili powder, cumin, salt, and pepper until well combined. Place the chicken breasts into the marinade, coating them evenly. Cover the bowl and refrigerate for at least 30 minutes.

Prepare your rice according to the package instructions. Bring water to a boil, add the rice, cover, and reduce to a simmer for around 15-20 minutes until tender. Fluff the rice with a fork and set aside to cool.

Preheat your grill or grill pan over medium-high heat. Grill the chicken for 6-7 minutes on each side until golden brown and fully cooked through. Let the grilled chicken rest for a few minutes before slicing.

In a large mixing bowl, combine the cooked rice, diced avocado, chopped cilantro, and sour cream. Mix gently until well incorporated.

Layer portions of the avocado rice on a plate, topping it with the sliced grilled chicken. Squeeze additional lime juice over the chicken.