In a medium bowl, whisk together ¼ cup honey, the juice of two limes, 1 teaspoon chili powder, ½ teaspoon cumin, and a pinch of salt and pepper until smooth. Coat the chicken breasts in the marinade and let marinate for at least 30 minutes.

While the chicken marinates, cook 1 cup of uncooked rice according to package instructions (usually boiling water, adding the rice, and simmering for 15-20 minutes until tender). Fluff the rice with a fork and allow it to cool slightly.

Preheat the grill or skillet over medium heat for about 5 minutes. Remove the chicken from the marinade and cook for 6-7 minutes on each side or until the internal temperature reaches 165°F.

In a mixing bowl, combine the cooled rice with diced avocado, chopped cilantro, and sour cream. Mix until the avocado is creamy and everything is well incorporated.

To serve, place a scoop of the creamy avocado rice on each plate, top with sliced grilled chicken, drizzle fresh lime juice over, and garnish with extra cilantro.