Rinse 2 cups of long-grain white rice under cold water. Combine with 4 cups of water in a pot, bring to a boil, reduce to low heat, cover, and simmer for 18-20 minutes.

In a medium bowl, whisk together 1/4 cup honey, juice of 2 limes, 1/4 cup soy sauce, 1 teaspoon lime zest, 1 teaspoon garlic powder, 1 teaspoon onion powder, and a pinch of salt and black pepper.

Place 1.5 pounds of chicken in a resealable bag or dish, pour half marinade over, coat well, seal, and marinate in the refrigerator for at least 15 minutes.

Heat 2 tablespoons of olive oil in a skillet over medium-high heat, then add marinated chicken and cook for 5-7 minutes on each side until golden and cooked through.

In the same skillet, add 1 cup of corn and 1 can of drained black beans, cooking for 3-4 minutes until heated through.

Slice the rested chicken against the grain into thin strips.

In serving bowls, spoon a layer of cooked rice, top with sliced chicken and the corn-black bean mixture, and add diced avocado.

Drizzle remaining marinade over the assembled bowls, sprinkle with fresh cilantro, and serve with lime wedges.