In a medium pot, bring 2 cups of long-grain white rice and 4 cups of water to a rolling boil. Once boiling, reduce the heat to low, cover, and let simmer for 18-20 minutes. Turn off the heat, fluff with a fork, and let it sit covered.

In a mixing bowl, whisk together ¼ cup of honey, the juice of 2 fresh limes, ¼ cup soy sauce, lime zest, 1 teaspoon garlic powder, 1 teaspoon onion powder, and a pinch of salt and black pepper.

Coat the chicken thighs or breasts evenly with half of the marinade. Cover the bowl and let marinate for at least 15 minutes.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Remove chicken from marinade and place in the skillet. Cook for 5-7 minutes on each side until golden brown and reaches an internal temperature of 165°F.

Stir in 1 cup of corn and 1 can of drained black beans into the skillet, and cook for an additional 3-4 minutes.

Remove the chicken from the skillet and let rest for a couple of minutes. Slice the chicken into thin strips.

In serving bowls, spoon in a generous portion of the rice as the base. Layer on the sliced chicken, followed by the mixture of corn and black beans, and top each bowl with diced avocado.

Drizzle the remaining marinade over each bowl and garnish with freshly chopped cilantro. Serve with lime wedges on the side.