In a medium saucepan, combine 2 cups of long-grain white rice with 4 cups of water. Bring to a boil over medium-high heat, reduce the heat to low, cover, and simmer for 18-20 minutes until the rice is tender and the water is absorbed. Fluff the rice with a fork before setting aside.

In a mixing bowl, whisk together ½ cup honey, ¼ cup fresh lime juice, ¼ cup soy sauce, the zest of one lime, 1 teaspoon garlic powder, 1 teaspoon onion powder, and a pinch of salt and black pepper.

Place the chicken thighs or breasts in a resealable plastic bag or bowl. Pour half of the marinade over the chicken, ensuring it's well-coated. Seal or cover and refrigerate for at least 15 minutes.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the marinated chicken, discarding any leftover marinade. Cook for 5-7 minutes on each side until browned and cooked through.

In the same skillet, add 1 cup of corn and 1 can of black beans. Stir for about 3-4 minutes over medium heat until heated through.

Once chicken has rested, slice it thinly against the grain.

In serving bowls, layer fluffy rice, sliced chicken, corn and black bean mixture, and diced avocado.

Drizzle the remaining marinade over each bowl, garnish with chopped cilantro, and serve with lime wedges.