In a mixing bowl, whisk together honey, lime juice, lime zest, olive oil, minced garlic, cumin, smoked paprika, salt, and pepper. Coat the chicken breasts evenly with the marinade and cover. Let marinate for 30 minutes to 2 hours.

Preheat a grill pan over medium-high heat with a drizzle of olive oil. Cook the marinated chicken breasts for 5-6 minutes on each side until golden-brown and reaches 165°F (75°C).

In a separate bowl, mash the ripe avocado until smooth. Add fresh lime juice, olive oil, and a pinch of salt, then fold in the warm cooked rice until creamy.

Assemble by layering the creamy avocado rice on a plate, topping it with sliced chicken. Garnish with cilantro, lime zest, chili flakes, and sesame seeds.

Serve immediately, drizzling with extra lime juice as desired.