Cut chicken breast into uniform bite-sized pieces, about three-quarter inch cubes. In a medium bowl, combine chicken with honey, lime juice, chili powder, and a pinch of salt. Toss to coat and let marinate while you heat the skillet.

Heat olive oil in a large skillet over medium-high heat until shimmering. Add marinated chicken in a single layer and cook undisturbed for 3 minutes to develop a golden crust.

Stir chicken and continue cooking for another 5-6 minutes, stirring occasionally, until cooked through and caramelized with a sticky honey glaze. Chicken should reach 165°F internal temperature. Remove from heat and set aside.

In a separate bowl, gently fold rinsed black beans, corn, and finely diced red onion into warm jasmine rice. Mix carefully to avoid mashing beans or making rice mushy.

Dice avocado into small, uniform pieces. Toss with a little extra lime juice if preparing ahead to prevent browning.

To assemble: Use a measuring cup or small bowl as a mold (about ½ to ¾ cup size). Place a layer of diced avocado at the bottom, pressing gently to create an even layer.

Add rice mixture on top of avocado, packing it down lightly but firmly. Fill the mold to the top and press surface level.

Place serving plate upside down over the mold, then carefully flip both together. Gently lift the mold straight up to reveal the stack.

Spoon honey lime chicken generously on top of the rice stack. Garnish with fresh cilantro and serve with lime wedges for squeezing.