In a medium bowl, combine olive oil, paprika, salt, onion powder, garlic powder, cumin, red chili flakes, grated garlic, honey, black pepper, lime zest, and lime juice. Whisk until well blended. Add chicken, cover, and refrigerate for at least 30 minutes.

Rinse rice under cold water until the water runs clear. Combine with chicken or veggie broth in a pot. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until fluffy. Let rest for 5 minutes.

Preheat grill to medium-high. Grill marinated chicken for 6-8 minutes per side until golden brown and cooked. Let rest for 5 minutes before slicing.

In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, red chili flakes, black pepper, grated garlic, lime zest, lime juice, and chopped cilantro until smooth.

To assemble, place rice in bowls, layer with grilled chicken, cucumbers, avocado, pickled onions, cilantro, and drizzle with dressing.