In a medium bowl, vigorously whisk together the olive oil, minced garlic, ground cumin, paprika, 1 tsp of salt, 1/2 tsp black pepper, juice of 2 limes, and honey until fully combined and fragrant (about 1-2 minutes).

Add the chicken breasts to the marinade, ensuring every piece is fully coated. Cover and refrigerate for at least 15 minutes, but for best results, aim for 2 hours.

While the chicken marinates, rinse the rice under cold water until it runs clear, which removes excess starch. In a medium saucepan, combine the rinsed rice, water, and 1/2 tsp salt, and bring it to a boil over medium-high heat.

Once boiling, reduce the heat to low, cover, and simmer for 15-18 minutes or until the water has been absorbed. Remove from heat and let it sit covered for 5 minutes.

After resting, fluff the rice with a fork and gently stir in the diced avocado, chopped cilantro, and the juice of the remaining lime.

Heat a grill pan or skillet over medium-high heat, lightly oil the surface, and add the marinated chicken. Cook for 6-7 minutes per side, or until the chicken is fully cooked (the internal temperature should reach 165°F / 74°C).

Transfer the cooked chicken to a cutting board and allow it to rest for 5 minutes. Slice into strips and serve over the avocado rice, garnishing with extra cilantro or lime wedges if desired.