In a large bowl, mix together olive oil, paprika, salt, onion powder, garlic powder, cumin, red chili flakes, grated garlic, honey, freshly cracked black pepper, lime juice, and zest until well combined. Add the boneless chicken thighs, ensuring they are thoroughly coated in the marinade. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.

Rinse 1 cup of white rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and 2 cups of chicken broth, bringing it to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 18-20 minutes until the rice is fluffy. Let it sit for 5 minutes before fluffing with a fork.

Preheat your grill or grill pan over medium-high heat. Remove the marinated chicken and let it come to room temperature. Grill the chicken thighs for about 6-7 minutes per side until cooked through; brush with marinade while grilling.

In a small bowl, whisk together ¼ cup of olive oil, 2 tablespoons of red wine vinegar, 1 tablespoon of Dijon mustard, 1 tablespoon of honey, salt to taste, a pinch of red chili flakes, freshly cracked black pepper, 1 grated garlic clove, and the juice and zest of 1 lime. Stir in 2 tablespoons of chopped cilantro for a fresh touch; set aside.

Assemble your bowls starting with a base of fluffy rice, then top with sliced grilled chicken, mini cucumbers, diced avocado, chopped cilantro, and pickled onions. Drizzle generously with the dressing before serving.