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In a medium bowl, whisk together olive oil, honey, lime juice, garlic, cumin, chili powder, salt, and pepper. Add chicken breasts and marinate for at least 30 minutes.
Cook rice according to package instructions. Once cooked, stir in lime juice, salt, and chopped cilantro. Set aside.
Heat a grill or skillet over medium heat. Grill marinated chicken for 5-6 minutes per side or until fully cooked and slightly charred. Let rest 5 minutes, then slice.
In a small bowl, combine diced avocado, tomato, red onion, and a pinch of salt.
To assemble the stacks, use a round mold or small bowl: layer cilantro-lime rice, then a spoonful of avocado mixture, followed by sliced grilled chicken.
Carefully remove the mold, garnish with fresh cilantro and lime wedge if desired. Serve warm.