In a medium bowl, whisk together honey, lime juice, soy sauce, minced garlic, grated ginger, salt, and pepper. Cut chicken into cubes and add to marinade. Cover and marinate in the refrigerator for at least 20 minutes.

In a medium saucepan, combine white rice, water, and a pinch of salt. Bring to a boil, cover, reduce heat, and simmer for about 18 minutes. Remove from heat and let sit covered for 5 minutes.

Fluff the rice gently with a fork. Stir in diced avocado, chopped cilantro, and red onion. Squeeze lime juice over the mixture and toss together carefully.

Heat a skillet over medium heat. Add marinated chicken and a bit of marinade. Cook for 7-10 minutes until golden brown and cooked through, checking that it reaches an internal temperature of 165°F (74°C).

Spoon avocado rice mixture into bowls, top with honey lime chicken. Garnish with cilantro and a lime wedge. Serve immediately.