In a small saucepan, combine honey, adobo sauce, minced chipotle, lime juice, garlic, soy sauce, and apple cider vinegar. Simmer over medium-low heat for 3–4 minutes until slightly thickened. Remove from heat and set aside.

Pat chicken dry and toss with olive oil, salt, pepper, and smoked paprika. Let sit 10 minutes while you prepare rice and toppings.

Cook rice according to package instructions. For cilantro-lime rice, stir in chopped cilantro and lime juice once cooked. Char corn in a skillet over medium-high heat until browned.

Heat a large skillet over medium-high heat with 1 tbsp oil. Add chicken in a single layer and sear 2–3 minutes per side until browned and cooked through. Reduce heat to medium-low.

Pour 1/2 to 3/4 of the sauce over the chicken, toss to coat and simmer 1–2 minutes to create a sticky glaze. Reserve remaining sauce for serving.

Divide rice into bowls, top with glazed chicken, charred corn, avocado slices, and cilantro. Drizzle with reserved sauce and serve with lime wedges and optional cheese or pickled onions.