In a medium bowl, whisk together olive oil, chopped chipotle pepper, adobo sauce, fresh lime juice, honey, garlic powder, ground cumin, chopped cilantro, salt, and pepper until well combined. Place the chicken breasts in a resealable freezer bag, pour the marinade over the chicken, seal the bag, and massage it gently. Refrigerate for at least 1 hour, or up to 4 hours.

Preheat your grill or skillet to medium-high heat, around 400–425°F (200–220°C). Lightly oil the grill grates or skillet surface. Cook the chicken for 5–6 minutes per side, or until the internal temperature reaches 165°F (75°C). Let it rest for 5–10 minutes before slicing.

In a mixing bowl, combine 1 cup of corn, diced avocado, finely chopped jalapeño, cilantro, lime juice, ground cumin, salt, and pepper. Gently mix until well blended.

Prepare serving bowls with cooked rice as the base. Layer sliced honey chipotle chicken over the rice, top each bowl with a scoop of avocado corn salsa, and add queso fresco or cotija cheese along with lime wedges.