In a bowl, combine honey, lime juice, lime zest, olive oil, minced garlic, cumin, smoked paprika, salt, and pepper, mixing until smooth. Coat the chicken breasts thoroughly in this marinade. Refrigerate for at least 30 minutes, or up to 2 hours for best flavor.

Preheat a grill pan over medium-high heat. Drizzle olive oil to prevent sticking. Cook the chicken for 5-6 minutes on each side until golden brown and internal temperature reaches 165°F (75°C).

Mash a ripe avocado in a separate bowl and mix in additional lime juice, olive oil, and a pinch of salt. Once chicken is done, fold in warm cooked rice into the mashed avocado until creamy.

Using a mold, layer the avocado rice at the bottom. Top with slices of grilled chicken, ensuring each piece is nestled into the avocado. Sprinkle with cilantro, lime zest, chili flakes, and sesame seeds.

Drizzle extra lime juice over the top before serving. Enjoy your vibrant Honey Lime Chicken Avocado Rice Stack!