1. Rinse the rice under cold water until the water runs clear. This helps remove excess starch and keeps the rice fluffy.
2. In a medium saucepan, bring the chicken broth to a boil. Add the rinsed rice, reduce heat to low, cover, and simmer for 18-20 minutes, or until the liquid is absorbed and the rice is tender. Remove from heat and let it sit, covered, for 5 minutes.
3. While the rice cooks, prepare the chicken. In a small bowl, mix the olive oil, ground cumin, smoked paprika, garlic powder, salt, and pepper. Rub this spice blend all over the chicken breasts.
4. Heat a skillet over medium-high heat. Add a drizzle of olive oil. Once hot, add the chicken breasts and cook for about 5-7 minutes per side, depending on thickness, until the internal temperature reaches 165°F and the surface is nicely browned.
5. Once cooked, transfer the chicken to a cutting board and let it rest for 5 minutes before slicing it thinly. Resting is crucial—it helps keep the chicken juicy.
6. In a small bowl, combine the lime juice with honey or agave syrup. Pour half of this mixture over the sliced chicken to marinate briefly.
7. In another bowl, gently toss the diced avocado, red onion, cherry tomatoes, and cilantro with the remaining lime-honey dressing. This mix will be the creamy, tangy topping for your stack.
8. To assemble, start by placing a scoop of rice on each plate, followed by a layer of sliced chicken, then a generous spoonful of the avocado mixture on top.
9. Garnish with extra cilantro or a lime wedge if you like, and serve immediately.

A quick note from my experience: don’t rush the resting step for the chicken. It’s tempting, especially when you’re hungry, but letting it sit makes a huge difference in texture. Also, the lime-honey dressing is what really pulls this dish together. I often double it because Eli loves dipping his chicken into it as a little side treat.