In a medium pot, combine 2 cups of rice with 4 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 18-20 minutes, or until rice is tender. Fluff with a fork when done.

In a bowl, whisk together honey, lime juice, soy sauce, lime zest, garlic powder, onion powder, salt, and pepper.

In a resealable bag or shallow dish, add chicken pieces. Pour half of the marinade over the chicken, coating it well. Allow it to marinate for at least 15 minutes, or longer if possible.

Heat olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade, allowing excess marinade to drip off. Cook the chicken for about 5-7 minutes on each side or until cooked through and browned. Discard the marinade.

Once the chicken is cooked, add corn and black beans to the skillet. Stir and cook until heated through, approximately 3-4 minutes.

Remove the chicken from the skillet and slice it into thin pieces.

In serving bowls, add a scoop of rice. Top with the cooked chicken, corn, black bean mixture, and diced avocado.

Drizzle the remaining marinade over each bowl. Garnish with chopped cilantro and serve with lime wedges on the side.