Step 1: Marinate the Chicken
In a medium bowl, whisk together all marinade ingredients: lime juice, honey, olive oil, minced garlic, soy sauce, cumin, chili powder, smoked paprika, salt, pepper, and red pepper flakes. Place the cubed chicken in a large resealable bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are coated. Seal or cover and marinate in the refrigerator for at least 30 minutes, or ideally up to 4 hours.

Step 2: Cook the Cilantro-Lime Rice
Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, 2 cups of water, butter/oil, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes. Remove from heat and let it steam, covered, for 10 minutes. Fluff with a fork, then stir in the lime zest, lime juice, and chopped fresh cilantro.

Step 3: Cook the Honey Lime Chicken
Heat a large skillet, grill pan, or outdoor grill over medium-high heat. Remove chicken from the marinade (let excess drip off, but reserve the marinade). Cook the chicken in a single layer for 5-7 minutes, turning occasionally, until cooked through and nicely caramelized. While cooking, pour the reserved marinade into a small saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes to create a thickened glaze. Brush this glaze over the cooked chicken during the last minute of cooking.

Step 4: Prepare the Dressing and Toppings
While the chicken cooks, make the dressing. Combine all dressing ingredients (Greek yogurt, lime juice, cilantro, olive oil, garlic, honey, salt, pepper) in a blender or food processor. Blend until completely smooth. Add a tablespoon of water at a time if needed to reach a drizzling consistency. Taste and adjust seasoning. Prepare all toppings: dice avocado and mango, shred cabbage, drain and warm black beans, slice red onion.

Step 5: Assemble the Bowls
In each serving bowl, start with a generous base of cilantro-lime rice. Arrange the cooked honey lime chicken, warmed black beans, diced avocado, mango, shredded red cabbage, and corn around the rice in neat piles for a beautiful presentation.

Step 6: The Final Drizzle and Garnish
Drizzle the creamy cilantro-lime dressing generously over each bowl. Garnish with optional sliced red onion, crumbled queso fresco, and a handful of tortilla strips for crunch.

Step 7: Serve and Enjoy
Serve immediately, encouraging everyone to mix their bowl to combine all the glorious flavors and textures. Provide lime wedges on the side for an extra burst of freshness.