In a small bowl, whisk together honey, lime juice, lime zest, olive oil, minced garlic, paprika, cumin, salt, and black pepper to create the marinade.

Place the chicken breasts in a shallow dish or resealable plastic bag. Pour the marinade over the chicken, ensuring it is fully coated. Cover and refrigerate for at least 30 minutes or up to 2 hours.

While the chicken is marinating, rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rice and halal chicken broth. Cook the rice according to package instructions (typically about 15 minutes), then fluff with a fork and stir in 1 tablespoon of olive oil. Set aside.

Preheat a grill pan, skillet, or outdoor grill over medium-high heat. Remove the chicken from the marinade and discard the remaining marinade.

Cook the chicken for 6-8 minutes per side, or until completely cooked through with an internal temperature of 165°F (75°C). Remove from heat and let it rest for 5 minutes before slicing into strips or cubes.

Assemble the rice bowls: Start with a base of cooked rice, then top with sliced or cubed chicken, diced avocado, cherry tomatoes, chopped cilantro, and sliced green onions.

Serve with lime wedges on the side for extra zest. Enjoy your high-protein, healthy honey lime chicken and avocado rice bowl!