In a medium bowl, whisk together 2 tablespoons olive oil, 1/4 cup honey, 2 tablespoons lime juice, garlic powder, cumin, salt, and pepper. Pour half over chicken breasts in a shallow dish, turning to coat. Keep remaining unused marinade refrigerated separately. Marinate chicken covered in refrigerator for 15-30 minutes.

While chicken marinates, cook rice according to package directions if not using leftovers. Prepare dressing by combining 1/4 cup olive oil, 2 tablespoons lime juice, 1 tablespoon honey, Dijon mustard, salt, and pepper in a jar. Shake vigorously for 30 seconds until emulsified.

Preheat grill or grill pan to medium-high heat. Remove chicken from marinade and grill for 6-7 minutes per side until internal temperature reaches 165 degrees F. Transfer to cutting board and rest for 5 minutes, then slice into strips.

Divide rice equally among 4 bowls (about 1/2 cup each). Layer each with 1/4 cup black beans, 1/4 cup corn, avocado slices, and sliced chicken.

Drizzle with reserved unused marinade and fresh dressing. Top with cilantro and serve immediately.