In a large mixing bowl, combine ¼ cup of olive oil, 2 tablespoons of chipotle in adobo sauce, the juice of 2 limes, 2 tablespoons of honey, 1 teaspoon of garlic powder, 1 teaspoon of ground cumin, and a handful of chopped fresh cilantro. Season generously with salt and pepper. Add the chicken breasts to a sealable plastic bag, pour in the marinade, seal tightly, and massage gently. Refrigerate for at least 1 hour, or up to 4 hours for deeper flavor fusion.

Preheat your grill or skillet to medium-high heat, around 400-425°F. Remove the chicken from the marinade, allowing excess to drip off, and place it on the hot grill. Cook the chicken for about 5-6 minutes on each side, or until char marks appear and the internal temperature reaches 165°F. Once done, take it off the heat and let it rest for 5-10 minutes before slicing.

While the chicken is resting, combine 1 cup of grilled corn, 1 diced avocado, 1 finely chopped jalapeño, the juice of 1 lime, 1 teaspoon of ground cumin, and a handful of chopped cilantro in a mixing bowl. Season with salt and pepper to taste. Mix gently until well combined.

Start by dividing 2 cups of cooked rice among 4 bowls, topping each with sliced grilled chicken and a scoop of the avocado corn salsa. Sprinkle with crumbled queso fresco or cotija cheese, garnish with lime wedges and fresh cilantro.