Step 1: Marinate the Chicken
In a bowl, whisk together honey, lime juice, lime zest, olive oil, minced garlic, smoked paprika, cumin, salt, and pepper. Add diced chicken and toss until well-coated. Cover and refrigerate for at least 30 minutes. The longer it marinates, the deeper the flavor.

Step 2: Cook the Chicken
Heat a skillet over medium heat (or fire up the grill for extra char). Cook the marinated chicken in batches, turning occasionally, until golden brown and caramelized, about 6–8 minutes total or until fully cooked through. Let it rest for a few minutes and then set aside.

Step 3: Prepare the Corn Salsa
In a mixing bowl, combine the corn, finely chopped red onion, chopped cilantro, lime juice, and a pinch of salt. If you’re using grilled corn, slice it off the cob for a smoky flavor boost. Mix well, then add the cooked chicken to the bowl and stir to combine.

Step 4: Prepare the Avocados
Cut the avocados in half and remove the pits. Using a spoon, gently scoop out a bit of the flesh to make space for the filling — about a tablespoon from each half. (Save the scooped-out avocado for guacamole or toast!)

Step 5: Stuff the Avocados
Spoon the honey lime chicken and corn salsa mixture generously into the avocado halves, mounding it up nicely. Garnish with extra chopped cilantro and serve with lime wedges on the side.