In a medium bowl, whisk together honey, lime juice, lime zest, olive oil, minced garlic, cumin, smoked paprika, salt, and pepper until combined. Add the chicken breasts and coat thoroughly. Cover and refrigerate for at least 30 minutes, up to 2 hours.

Preheat a grill pan over medium-high heat and add olive oil. Cook the chicken for 5-6 minutes per side until golden and internal temperature reaches 165°F (75°C). Baste with marinade if desired.

In another bowl, mash the avocado and mix in extra lime juice, olive oil, and a pinch of salt. Fold in the warm cooked rice until creamy.

To assemble, layer the avocado rice, then grilled chicken, garnishing with cilantro, lime zest, chili flakes, and sesame seeds. Drizzle with lime juice.