Step 1: Marinate the Chicken

In a large mixing bowl, combine the honey, lime juice, lime zest, olive oil, minced garlic, ground cumin, smoked paprika, salt, and black pepper. Stir well until the marinade is fully blended.

Add the chicken thighs or breasts to the marinade. Use tongs or your hands to coat the chicken evenly. Cover the bowl and refrigerate for at least 30 minutes, but for maximum flavor, marinate for up to 2 hours. The acidity of the lime and sweetness of the honey tenderize the meat while locking in bold, zesty flavor.

Step 2: Cook the Chicken

After marinating, heat a non-stick skillet or grill pan over medium-high heat. If grilling, preheat your grill to 400°F (200°C).

Place the marinated chicken onto the pan or grill. Cook each side for about 6–7 minutes, or until the internal temperature reaches 165°F (74°C). You should see a lovely caramelized sear on each side due to the sugars in the honey.

Once fully cooked, remove the chicken from the heat and let it rest for 5 minutes. Resting helps retain juiciness. Then, slice the chicken into strips or bite-sized pieces for stacking.

Step 3: Cook the Rice

In a medium saucepan, combine rice with chicken broth (or water), lime juice, and a pinch of salt. Bring to a boil over medium-high heat.

Once boiling, reduce the heat to low, cover the pot, and simmer for 15 minutes, or until the rice is tender and liquid is absorbed.

Turn off the heat and let the rice sit (still covered) for 5 more minutes. Fluff the rice with a fork, then stir in the chopped fresh cilantro for that refreshing, herby twist.

Step 4: Prepare the Avocado Layer

While the chicken and rice are cooling slightly, prepare the avocado layer. In a bowl, gently toss diced avocados with lime juice and a pinch of salt. The lime not only enhances the flavor but helps prevent the avocado from browning.

Be sure to use ripe avocados—ones that give slightly under pressure—so they add a creamy, buttery contrast to the dish.

Step 5: Assemble the Stack

Now comes the fun part—building your stack!

1. Start with a generous scoop of lime-cilantro rice as your base.

2. Add a layer of the lime-tossed avocado cubes.

3. Top with sliced honey lime chicken.

4. Sprinkle on crumbled cotija or feta cheese for a salty bite.

5. Add extra toppings such as diced tomatoes, more chopped cilantro, and a few lime wedges for garnish.

Serve warm or chilled. This dish holds up well and tastes just as good on day two, making it ideal for meal prepping.