In a mixing bowl, whisk together honey, lime juice, soy sauce, minced garlic, grated ginger, salt, and pepper until smooth. Add the chicken cubes and toss to coat. Cover and marinate for at least 20 minutes, or up to 4 hours.

In a medium saucepan, combine white rice with water and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 18 minutes. Let sit covered for 5 minutes.

While the rice is resting, prepare the fresh ingredients. Dice the avocado, chop the cilantro, and slice the red onion.

Heat a large skillet over medium heat. Cook the marinated chicken for 7 to 10 minutes until browned and cooked through, reaching an internal temperature of 165°F (75°C).

Assemble the stack by layering the rice on each plate, topping with chicken, and garnishing with cilantro and a lime wedge. Serve immediately.