In a medium bowl, whisk together honey, lime juice, soy sauce, minced garlic, grated ginger, salt, and pepper until well combined. Cut the boneless, skinless chicken breasts into bite-sized cubes, then toss them in the marinade to ensure they are fully coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for 20 minutes.

While the chicken marinates, rinse 1 cup of white rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce to low and cover. Simmer for 18 minutes, or until water is absorbed and rice is tender. Let sit covered for an additional 5 minutes.

After fluffing the rice, mix in diced avocado, chopped cilantro, and finely diced red onion. Squeeze lime juice over mixture to add flavor and prevent browning. Set aside.

Heat a large skillet over medium heat and add oil to prevent sticking. Add marinated chicken pieces, spreading them out evenly. Cook for 7-10 minutes until golden brown and cooked through.

To assemble, place a scoop of the avocado rice mixture in a bowl. Layer cooked honey lime chicken on top. Garnish with cilantro and a lime wedge before serving.