In a medium saucepan, combine the rice and water or broth, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until liquid is absorbed. Spread the cooked rice on a plate to cool.

In a medium bowl, combine black beans, corn, red onion, tomato, lime juice, olive oil, and cumin, season with salt and pepper. Cover and refrigerate.

Pat the chicken cutlets dry and season with salt and pepper.

Heat olive oil in a heavy skillet over medium-high heat. Sear the chicken for 3-4 minutes on each side until golden brown. Remove and set aside.

Reduce heat to medium-low, add honey, lime juice, zest, and garlic to the skillet. Whisk constantly for 1-2 minutes until thickened.

Return seared chicken to the skillet and coat in the glaze. Remove from heat and slice against the grain.

In a large bowl, combine the cooled rice, diced avocado, cilantro, lime juice, and salt. Stir gently.

Place a ring mold in the center of a plate and fill with avocado rice, pressing lightly, then remove the mold.

Top the rice stack with sliced honey lime chicken.

Spoon the black bean salsa over the stack.