Prepare the marinade: In a small bowl, whisk together honey, chipotle peppers in adobo sauce, olive oil, garlic powder, smoked paprika, cumin, salt, and black pepper.

Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it is evenly coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.

While the chicken marinates, cook the rice: In a medium saucepan, bring chicken broth or water to a boil. Add the rice, reduce heat to low, cover, and simmer until fully cooked and fluffy (about 15-20 minutes). Set aside.

Preheat a grill or skillet over medium-high heat. Remove the chicken from the marinade and discard excess marinade. Grill or sear the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Let the cooked chicken rest for 5 minutes before slicing into strips or cubes.

Warm the black beans and corn in a small saucepan or microwave until heated through. If using diced tomatoes, prepare them as well.

Assemble the rice bowls: Start with a base of cooked rice, then layer with black beans, corn, diced tomatoes (if using), and sliced chicken.

Top the bowls with avocado slices, a sprinkle of fresh cilantro, and a squeeze of lime juice. Add sour cream or Greek yogurt for garnish, if desired.

Serve immediately and enjoy your flavorful Honey Chipotle Chicken Rice Bowls!