In a medium mixing bowl, whisk together honey, lime juice and zest, olive oil, garlic, cumin, paprika, salt, and pepper until smooth. Add the chicken breasts, ensuring they are fully coated in the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours.

Preheat a grill pan over medium-high heat and add a drizzle of olive oil. Once hot, place the marinated chicken breasts onto the pan, cooking for about 5-6 minutes on each side until golden brown and reaches an internal temperature of 165°F (75°C). Let the chicken rest on a plate.

In a small bowl, mash the ripe avocado until smooth and creamy. Stir in lime juice, olive oil, and a pinch of salt. Fold in the warm cooked rice until combined, creating a delightful base for your stack.

Using a mold or ring, layer the avocado rice at the bottom. Slice the grilled chicken on the diagonal and arrange on top. Finish with fresh herbs, lime zest, chili flakes, and sesame seeds.

Carefully remove the mold to reveal the beautiful stack. Plate it with your favorite sides or enjoy it solo, serving immediately.