In a mixing bowl, combine olive oil, smoked paprika, cumin, coriander, oregano, salt, black pepper, cayenne, minced garlic, lime zest, lime juice, orange zest, orange juice, and Dijon mustard. Stir until well mixed, then add cubed chicken breast and marinate for at least 15 minutes.

Heat a large skillet over medium-high heat. Add the marinated chicken cubes in a single layer, sauté for 8-10 minutes until browned and cooked through (internal temperature should reach at least 165°F). Remove from heat.

In a separate bowl, combine frozen corn, black beans, diced red onion, lime juice, and a pinch of salt. Mix thoroughly and adjust seasoning if necessary.

Divide the cooked rice among serving bowls, add the sautéed chicken, and top with the fresh salsa.

Drizzle hot honey over the bowls and garnish with avocado, grape tomatoes, cotija cheese, and cilantro.