Rinse the rice under cold water to remove excess starch. In a medium pot, combine the rinsed rice with water and salt, then bring to boil. Reduce heat, cover, and simmer until rice is tender.

In a mixing bowl, whisk together honey, lime juice, lime zest, soy sauce, garlic powder, onion powder, salt, and black pepper to prepare the marinade.

Take the chicken and marinate it with half the prepared marinade for at least 15 minutes in the refrigerator.

Heat olive oil in a skillet over medium-high heat and sauté the marinated chicken until golden brown and cooked through.

In the same skillet, add corn and black beans, cooking until heated through.

Let chicken rest, then slice it thinly against the grain.

Assemble the bowls with rice, topped with chicken, corn, black beans, and avocado.

Drizzle remaining marinade over and serve with cilantro and lime wedges.