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In a small bowl, whisk together balsamic vinegar, honey, 2 tablespoons lime juice, olive oil, garlic, Italian seasoning, salt, and pepper.
Add the chicken and roll to coat, then marinate for 20-30 minutes, flipping once halfway through.
While the chicken marinates, mash the avocado in a small bowl with the remaining lime juice and a pinch of salt. In a separate bowl, toss the diced tomatoes with a bit of salt and pepper. Set both aside in the fridge.
Heat the grill to medium-high (375-450°F). Oil the grates and grill the chicken 6-8 minutes on each side, until cooked through. Discard the marinade.
In the last minute of grilling, top the chicken with the mozzarella. Remove from the heat and top with the mashed avocado and tomatoes.
Serve garnished with basil and balsamic glaze.