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Position an oven rack about 4 inches from the top and preheat the broiler. Toss the tomatoes, garlic and onion with the vegetable oil on a rimmed baking sheet. Arrange the tomatoes cut-side down; broil until the skins are charred and the onion and garlic are starting to soften, 6 to 7 minutes.
Scrape the tomato-onion mixture into a blender along with any pan juices. Add the lime juice, honey, oregano, cumin, chile powder and salt and blend until smooth.
Combine the chicken with the pureed sauce in a large skillet over medium-high heat. Cook, stirring occasionally, until the sauce is bubbling and the chicken is heated through, about 4 minutes.
Toss the beans with the hot sauce in a medium microwave-safe bowl and warm in the microwave.
Lay a tortilla on a flat surface. Spread the lower third of the tortilla with about 3 tablespoons of the guacamole. Top with ⅓ cup rice, a heaping ¼ cup beans, ⅔ cup chicken and ⅓ cup cheese. Fold in the sides and roll up to seal. Repeat with the remaining ingredients. Serve with tortilla chips.