Start cooking rice according to package instructions (typically 15-20 minutes for white rice, 40-45 minutes for brown rice). When done, fluff with a fork and season lightly with salt.

While rice cooks, place chicken breasts between plastic wrap and pound to even 1/2 inch thickness using a meat mallet or heavy skillet. Season both sides generously with salt and pepper.

Mix honey and 2 tablespoons fresh lime juice together in a small bowl until well combined to create the glaze.

Heat skillet over medium-high heat. Cook seasoned chicken for 6-7 minutes on the first side without moving, allowing a golden crust to form.

Flip chicken and cook another 6-7 minutes on the second side. During the final 30-60 seconds of cooking, brush honey lime glaze over chicken and allow to bubble and caramelize, creating a glossy amber coating.

Slice avocados just before assembling to prevent browning. Cut in half, remove pit, slice while still in skin, then scoop out with a spoon.

Place 3-4 inch ring mold or large cookie cutter on serving plate. Pack in rice first, pressing gently to compact. Add sliced glazed chicken, then arrange avocado slices on top.

Carefully lift ring mold straight up to reveal the stack. Drizzle with additional fresh lime juice before serving.