Whisk marinade: In a mixing bowl, combine ⅓ cup olive oil, 1 tbsp honey, 1 tbsp paprika, 1 tbsp salt, 1 tbsp onion powder, 1 tbsp garlic powder, 1 tsp cumin, ½ tsp chili flakes, 2 garlic cloves, lime zest and juice of 1 lime, and black pepper.
Marinate chicken: Add chicken thighs to the bowl, ensuring they’re fully coated. Cover and refrigerate for at least 15 minutes (up to overnight).
Cook rice: In a pot, combine rice, 1¾ cups broth, and ½ cup olive oil. Bring to a boil, then simmer until tender (about 15 minutes).
Grill chicken: Preheat grill or pan. Cook chicken over medium-high heat (6–8 minutes per side) until fully cooked (internal temperature 165°F/74°C).
Make dressing: Whisk ½ cup olive oil, 1 tbsp honey, red wine vinegar, Dijon mustard, 1 tsp salt, ½ tsp chili flakes, lime zest and juice of 1 lime, and 2 tbsp cilantro.
Assemble bowls: Layer cooked rice in bowls. Top with grilled chicken, pickled onions, cucumbers, avocados, and drizzle with dressing.
Garnish: Finish with fresh cilantro and extra lime wedges.