Start by cooking the white rice according to the package directions, typically requiring about 15-20 minutes. Rinse the rice under cold water before cooking to remove excess starch, which will ensure a fluffy texture. Once cooked, fluff the rice with a fork and keep it warm.

Pound the boneless chicken breasts to an even thickness of 3/4 inch using a meat mallet or a rolling pin. Season both sides with salt and freshly cracked black pepper.

In a small bowl, whisk together the honey, lime juice, and soy sauce until well combined. Set the glaze aside for later use.

Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts to the pan. Cook for about 5-6 minutes per side until the chicken is golden brown and cooked through. Remove the chicken and set aside.

In the same skillet, pour in the prepared honey-lime glaze and reduce the heat to medium-low. Return the chicken to the skillet, coating each piece generously. Let it simmer for about 3-4 minutes to thicken.

While the chicken simmers, slice the ripe avocados and dice the red onion finely. Chop a handful of fresh cilantro or parsley.

To assemble, pack the fluffy rice into shallow bowls as a base. Layer slices of avocado on top, followed by the glazed chicken. Drizzle any remaining sauce over the chicken and sprinkle with diced red onion and fresh herbs. Serve immediately.