In a medium saucepan, combine 1 cup of long-grain white rice with 2 cups of water. Bring to a boil, then reduce heat to low and cover. Simmer for about 18-20 minutes until tender and water is absorbed. Fluff rice with a fork and set aside.

In a mixing bowl, whisk together 1/4 cup honey, the juice of 2 limes, 3 tablespoons soy sauce, 1 tablespoon lime zest, 1 teaspoon garlic powder, 1 teaspoon onion powder, and a pinch of salt and pepper. Set aside about half of the marinade for later.

Place 1 pound of chicken into a resealable bag or shallow dish. Pour half of the marinade over the chicken, ensuring each piece is well-coated. Refrigerate for at least 15 minutes.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and add it to the skillet. Cook for about 5-7 minutes on each side until cooked through and browned. Transfer to a cutting board to rest.

In the same skillet, add 1 cup of corn and 1 can of drained black beans to the drippings. Cook for 3-4 minutes, stirring frequently, until heated through.

After resting, slice the chicken thinly into strips.

To assemble, start with a scoop of rice as the base. Layer sliced chicken, followed by corn and black bean mixture, then add diced avocado.

Drizzle reserved marinade over the bowls and garnish with cilantro. Serve with lime wedges.