Season chicken breasts generously with salt and pepper on both sides. If breasts are uneven in thickness, gently pound to about 1 inch thick for even cooking.

In a small bowl, whisk together honey, 2 tablespoons lime juice, lime zest, and minced garlic to create the glaze. Set aside.

Heat a large skillet over medium-high heat and add oil. Let it get hot before adding chicken.

Cook chicken breasts for 6-7 minutes per side without moving them, until golden brown and cooked through (internal temperature of 165°F).

During the last 2 minutes of cooking, brush the honey lime glaze over the chicken, allowing it to caramelize. Reduce heat to medium if glaze darkens too quickly.

Remove chicken from heat and let rest for 5 minutes before slicing into strips.

In a medium bowl, combine cooked and slightly cooled rice with chopped cilantro and 1 tablespoon lime juice. Season with salt to taste and mix well.

Slice the avocados and gently toss with 1 tablespoon lime juice, salt, and pepper to prevent browning.

Place a round mold or large cookie cutter on your serving plate. Press the seasoned rice mixture firmly into the bottom as your base layer.

Layer the sliced avocado over the rice, slightly overlapping the slices. Top with sliced honey lime chicken, arranging pieces attractively.

Carefully remove the mold by lifting straight up. Drizzle any remaining honey lime glaze around the plate. Repeat for additional servings.