In a small bowl, whisk together honey, lime juice, lime zest, olive oil, minced garlic, chili powder, cumin, paprika, salt, and black pepper until completely combined.

Place chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are well coated. Seal and refrigerate for at least 30 minutes, up to 2 hours for more flavor.

While the chicken marinates, cook rice according to package instructions. Once cooked, fluff with a fork and let cool slightly. Stir in chopped cilantro, salt, and pepper. Set aside.

In a small bowl, toss the diced avocado with 2 tablespoons lime juice to prevent browning and keep it fresh. Set aside.

Preheat grill or stovetop grill pan to medium-high heat.

Remove chicken from marinade and grill for 5 to 7 minutes per side, or until internal temperature reaches 165 degrees F.

Let the chicken rest for 5 minutes before slicing into strips.

To assemble the stack, use a ramekin or ring mold for presentation. Start with a generous layer of cilantro rice, pressing gently. Add a layer of diced avocado, then top with sliced honey lime chicken.

Carefully lift off the mold. Garnish with extra cilantro, lime wedges, and optional toppings like jalapenos or feta cheese.

Serve immediately and enjoy.