Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 5-7 minutes until golden brown and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, add the uncooked rice and toast for 2 minutes, stirring frequently until slightly golden.

Add the chicken broth, honey, lime juice, lime zest, minced garlic, salt, and pepper to the skillet. Stir to combine, scraping up any browned bits. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes.

Return the cooked chicken to the skillet and stir gently to combine. Carefully fold in the diced avocado and fresh cilantro. Let the dish rest covered for 5 minutes before serving with lime wedges.