For the Chicken:

1 lb boneless, skinless chicken breasts

1/4 cup honey

2 tablespoons lime juice

1 teaspoon lime zest

2 cloves garlic, minced

Salt and pepper, to taste

For the Rice:

1 cup cooked white or brown rice

1/4 cup cilantro, chopped

1 tablespoon lime juice

Salt, to taste

For the Avocado Layer:

2 ripe avocados, sliced

1 tablespoon lime juice

Salt and pepper, to taste

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Whisk honey, lime juice, lime zest, garlic, salt, and pepper in a small bowl.
Marinate chicken in the mixture for 20–30 minutes (or up to 2 hours in the fridge).
Heat oil in a skillet over medium-high heat and cook chicken for 5–6 minutes per side until golden and cooked through (165°F / 74°C). Let rest and slice.
Prepare rice by combining cooked rice with cilantro, lime juice, and salt. Fluff gently with a fork.
Toss avocado slices with lime juice, salt, and pepper to prevent browning.
To assemble the stack, use a ring mold or small bowl: press a layer of rice at the bottom, add avocado slices, and top with sliced chicken.
Press gently, lift mold, and drizzle any leftover honey-lime sauce or olive oil over the top before serving.

Use jasmine or quinoa instead of rice for variation.

Grill chicken for a smoky version.

Add chili flakes or sriracha to the marinade for heat.

Top with Greek yogurt, lime aioli, or mango salsa for extra flavor.

Best served fresh — assemble just before serving for the best texture.