Prepare the Marinade: In a medium bowl, whisk together ¼ cup honey, the juice and zest of 2 fresh limes, 3 minced garlic cloves, ¼ cup soy sauce, 2 tablespoons of olive oil, and a pinch of salt and black pepper.

Marinate Chicken: Add 1 lb of chicken breasts to the marinade, ensuring they're fully coated. Cover and let marinate in the refrigerator for 10-15 minutes.

Cook Chicken: Heat a non-stick skillet and add olive oil. Cook marinated chicken for about 5-7 minutes on each side, or until golden brown and juices run clear.

Rest and Slice Chicken: Allow cooked chicken to rest for about 5 minutes, then slice into strips.

Assemble Bowls: Spoon a layer of rice as the base, top with sliced chicken, ensuring each serving tastes the flavorful marinade.

Add Toppings: Layer diced avocado, halved cherry tomatoes, corn kernels, and sliced red onions around the chicken.

Finish with Garnishes: Sprinkle with chopped cilantro and add a dollop of Greek yogurt or sour cream, finishing with chili flakes if desired.