In a mixing bowl, whisk together olive oil, chipotle in adobo, honey, lime juice, garlic powder, cumin, and chopped cilantro until well combined. Place the chicken breasts into the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and let marinate in the refrigerator for at least 1 hour—up to 4 hours for a deeper flavor infusion.

While the chicken marinates, preheat your grill or skillet to medium-high heat, about 400°F (200°C). Lightly oil the grill grates with a paper towel dipped in vegetable oil to prevent sticking.

Remove the chicken from the marinade, allowing any excess to drip off before placing it on the hot grill. Cook each piece for 5-6 minutes on one side until grill marks appear. Flip and continue cooking for another 5-6 minutes or until a meat thermometer reads 165°F (75°C). Transfer the chicken to a plate and rest for a few minutes before slicing.

In a separate bowl, combine grilled corn, diced avocado, finely chopped jalapeño, lime juice, additional cilantro, and a pinch of cumin. Gently mix to combine, being careful not to mash the avocado too much.

Prepare your rice according to package instructions. Once cooked, fluff the rice with a fork and let it sit covered to keep warm while you finish assembling your bowls.

Start by placing a generous scoop of rice into each serving bowl. Top each bowl with sliced grilled chicken, ensuring beautiful colors and textures. Spoon the avocado corn salsa over the chicken, followed by crumbled queso fresco.

Serve immediately while warm. Encourage loved ones to squeeze fresh lime juice over their bowls for an extra burst of flavor.