In a bowl, whisk together the olive oil, minced garlic, ground cumin, paprika, 1 tsp salt, 1/2 tsp black pepper, the juice of 2 limes, and honey to create the marinade. Add the chicken breasts, making sure they’re well-coated. Cover and refrigerate for at least 15 minutes, or up to 2 hours for even deeper flavor.

Rinse the rice under cold water until the water runs clear. Combine it with 1 1/2 cups of water and 1/2 tsp salt in a pot and bring it to a boil. Once boiling, reduce the heat to low, cover, and simmer the rice for 15 to 18 minutes, or until the water is absorbed. Afterward, remove from heat and let it sit covered for an additional 5 minutes.

Use a fork to fluff the rice and stir in diced avocado, chopped cilantro, and juice from the remaining lime.

Heat a grill pan or skillet over medium-high heat and lightly oil the surface. Cook the marinated chicken breasts for about 6 to 7 minutes on each side or until fully cooked and the internal temperature reaches 165°F (74°C).

Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. This helps lock in the juices for maximum flavor.

Slice the chicken into strips and serve it over a bed of your creamy avocado rice. Feel free to garnish with extra cilantro or lime wedges for an added touch of freshness!