Rinse and start the rice. Rinse the brown rice under cold water until the water runs clearer. Add rice and broth (or water) to a pot with a pinch of salt. Bring to a boil, reduce to a simmer, cover, and cook for 35–40 minutes, until tender. Let it rest off heat for 10 minutes, then fluff.

Make the marinade. In a bowl, whisk lime zest, lime juice, olive oil, garlic, honey, cumin, chili powder, salt, and pepper. Stir in half the chopped cilantro. If you want heat, add jalapeño or red pepper flakes.

Marinate the chicken. Pat the chicken dry. Add it to the marinade, turning to coat well. Let it rest for at least 20–30 minutes at room temperature or up to 8 hours in the fridge. The lime flavor intensifies as it sits.

Cook the chicken. Heat a large skillet over medium-high and add a thin layer of oil. Shake off excess marinade and sear the chicken 5–7 minutes per side (thighs may take a bit longer) until browned and cooked through. Internal temp should reach 165°F (74°C).

Rest and slice. Transfer the chicken to a plate and let it rest for 5 minutes. Slice or chop into bite-size pieces. Toss with any juices on the plate for extra flavor.

Finish the rice. Stir the remaining cilantro into the fluffed rice. Squeeze in a little fresh lime juice and drizzle a teaspoon of olive oil. Taste and add salt if needed.

Build the plate. Spoon a bed of brown rice onto each plate. Top with sliced chicken, a handful of fresh cilantro, and optional avocado slices. Serve with lime wedges for an extra squeeze.