Ingredients
For the chicken
2 large chicken breasts (about 450 g, diced)
1 tbsp olive oil
2 tbsp honey
2 tbsp lime juice
1 clove garlic (minced)
Salt & pepper
For the rice towers
2 cups cooked jasmine rice
1 avocado (diced)
1 tbsp lime juice
Pinch of salt
For the crispy garlic crunch
4 cloves garlic (thinly sliced)
1 tbsp olive oil
Optional toppings
Fresh cilantro or parsley
Chili flakes
Lime wedges
Sesame seeds
Instructions
In a bowl, combine honey, lime juice, garlic, olive oil, salt, and pepper.
Add the chicken and marinate for 15–20 minutes.
Heat a large pan over medium-high heat.
Cook the chicken for 6–8 minutes until golden and cooked through.
Pour any remaining marinade into the pan and cook for 1 minute until lightly glazed.
Toss avocado with lime juice and a pinch of salt.
Heat olive oil in a small pan.
Add sliced garlic and cook until golden and crispy.
Remove immediately and drain on paper towel.
To assemble, place a ring mold on a serving plate.
Add a layer of rice and gently press down.
Add a layer of avocado.
Top with the honey lime chicken.
Carefully remove the mold.
Sprinkle generously with crispy garlic crunch.
Finish with herbs, sesame seeds, chili flakes, or lime wedges if using.