Rinse 1 cup of sticky rice under cold water until the water runs clear. Combine with 1 ½ cups of water and cook according to package instructions. Fluff when cooked.

In a saucepan, whisk ¼ cup honey, juice of 2 limes, and 2 tablespoons soy sauce over medium heat until it thickens slightly, about 5 minutes.

Heat a grill or skillet over medium-high heat. Season 2 chicken breasts with salt and pepper, and cook for 6-7 minutes per side. Brush glaze over chicken in the last 2 minutes of cooking.

Let chicken rest, then slice into strips. On a plate, layer warm sticky rice, avocado slices, and chicken strips. Drizzle with remaining glaze.

Garnish with chopped red onion and cilantro before serving.