In a medium saucepan, combine jasmine or sushi rice with water and bring to a gentle boil. Cover and simmer for 15 minutes, then let it sit covered for 10 more minutes to steam. Fluff the rice and stir in chopped cilantro.

In a small bowl, whisk together honey, fresh lime juice, soy sauce, minced garlic, grated ginger, and the optional chopped chili.

Season the bite-sized chicken pieces with salt and pepper. In a nonstick skillet, heat olive oil over medium-high heat and sear the chicken for 5-7 minutes until golden brown. Lower heat, add half of the sauce, and toss for 2-3 minutes until coated.

Using a ring mold or small bowl, firmly press the cooked cilantro rice into the base on a plate. Layer avocado slices on top, followed by the glazed chicken.

Gently lift the mold off and drizzle the remaining sauce around the plate. Add lime wedges for garnish.