Place the chicken in a bowl, baking dish or resealable bag.

Combine the cilantro lime juice, honey, garlic, salt, pepper, pepper flakes and olive oil in a blender until combined. Pour half of the mixture over the chicken, making sure each piece is coated. Let it marinate in the fridge for at least 30 minutes or up to 2 hours. Place the extra dressing in the fridge. If I’m cooking the jasmine rice, this is where I prep it!

Preheat the grill to high for at least 10 minutes. I like mine around 500 or 550 degrees!

Remove the chicken from the marinade and let any excess drip off. Place the chicken on the grates and grill for 5 to 6 minutes per side, or until the internal temperature reaches 165 degrees F.

While the chicken grills, I also like to throw some corn on the cob directly on the grill. I grill it for about 10 minutes, turning occasionally. You can use corn straight from the cob, a steamed bag of frozen corn or canned - whatever you love!

Let the chicken rest for 5 to 10 minutes before slicing or chopping it.

To assemble the meal, place the rice in a bowl. Top with some of the grilled chicken, the corn, tomatoes, avocado and pickled onions. Drizzle with the extra dressing and sprinkle on salt and pepper (if needed) and serve. Enjoy!