In a large bowl, whisk together honey, lime juice, chili powder, cumin, salt, and pepper until well combined. Add the boneless, skinless chicken breasts to the marinade, coating them thoroughly. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.

While the chicken marinates, prepare the uncooked rice according to the package instructions, then drain and let cool slightly.

Preheat your grill or skillet over medium-high heat. Grill the marinated chicken for 6-7 minutes on each side until golden brown and cooked through. Check the internal temperature reaches 165°F.

In a bowl, combine the cooked rice, diced avocado, chopped cilantro, and sour cream. Mix gently until well incorporated to create a creamy texture.

Spoon a generous portion of the avocado rice onto each plate, top with sliced grilled chicken, and drizzle with lime juice if desired.