In a small bowl, whisk together honey, chipotle sauce, olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Set aside.
Preheat a grill or skillet over medium-high heat. Season the chicken breasts with salt and pepper.
Brush the honey chipotle mixture over the chicken breasts, reserving some for later.
Grill or cook the chicken for about 6-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F. Remove from heat and let rest for 5 minutes before slicing.
In a large bowl, combine the cooked rice, black beans, and corn. Mix well and season with salt and pepper to taste.
To assemble the bowls, divide the rice mixture among four bowls. Top each with sliced chicken, avocado, and a sprinkle of fresh cilantro. Drizzle with the reserved honey chipotle sauce.
Serve with lime wedges on the side for squeezing over the bowls.