Marinate the Chicken: In a bowl, whisk together lime juice, honey, olive oil, garlic, salt, pepper, chili flakes, and cilantro. Add chicken and marinate for at least 30 minutes or up to 8 hours.
Cook the Rice: Rinse rice until water runs clear. Add rice, water, and salt to a pot. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Let sit covered for 5 minutes, then fluff.
Pickle the Onions: In a bowl, combine sliced onion, apple cider vinegar, honey, and salt. Let sit for at least 20 minutes until softened.
Cook the Chicken: Heat a skillet or grill pan over medium-high heat. Cook chicken for 5–7 minutes per side until fully cooked and slightly charred. Let rest, then slice.
Make the Drizzle: In a small bowl, whisk olive oil, lime juice, honey, cilantro, and salt.
Assemble the Bowls: Add rice to bowls, top with sliced chicken, avocado, cucumber, and pickled onions. Drizzle with honey lime sauce and finish with cilantro and chili flakes.
