Rinse the rice under cold running water in a fine-mesh strainer until the water runs clear.

In a medium saucepan, combine the rinsed rice, water, olive oil, and salt. Bring to a boil, then reduce to low and simmer covered for 18-20 minutes.

In a mixing bowl, whisk together honey, lime juice, lime zest, minced garlic, cilantro, cumin, chili powder, and season with salt and pepper.

Cut the chicken into strips and add to the marinade, tossing to coat. Marinate for 10 minutes.

Heat vegetable oil in a large skillet over medium-high heat. Add marinated chicken and cook for 5-6 minutes on each side until cooked through.

Warm corn and black beans in a small pan over low heat until heated through.

Fluff the rice and divide among bowls, top with chicken, corn, beans, and avocado slices.

Garnish with cilantro and lime wedges before serving.