In a small bowl, whisk together the lime juice, olive oil, chopped cilantro, honey, minced garlic, salt, and pepper to create the dressing and marinade.

Place chicken breasts in a shallow dish or resealable bag and pour half of the prepared dressing over them; marinate for 15 to 20 minutes.

Heat a grill pan or heavy skillet over medium-high heat and cook the chicken for approximately 6-7 minutes per side until the internal temperature reaches 165°F (74°C).

Transfer the cooked chicken to a cutting board and allow it to rest for 5 minutes before slicing into bite-sized pieces.

In a large mixing bowl, combine the black beans, corn, diced red bell pepper, and red onion.

Add the sliced chicken and the remaining half of the dressing to the bowl and toss thoroughly to combine.

Gently fold in the diced avocado immediately before serving to maintain its texture and color.

Garnish with additional fresh cilantro or lime wedges as desired.