Butterfly the chicken breast: Place the chicken breast on a cutting board. From the long side of the chicken breast, slice the meat in half using a sawing motion, but leave about 1/4" so that the two pieces are still intact. Set it aside and repeat with the remaining pieces.

Cook the rice: Rinse the rice with clean water. Gently massage to remove any debris or excess starch. Change the water a few times until it becomes clear, then drain it out. After that, cook the rice using a rice cooker or an instant pot.

Dice the red onion: Half the onion lengthwise and peel the skin. Make vertical slices 1/8" apart from each other towards the root, but leave about 1/8" so they're still intact. Turn the half 90 degrees, and grip the root. From the bottom, make horizontal cuts 1/8" apart from each other into the onion, also leaving 1/8" to keep everything intact. Slice the onion to have even cubes.

Dice the tomato: Half the tomato lengthwise, slice to remove the stem, and scoop the seeds out. Cut each half into 1/4" strips, then each strip into small cubes.

Finely chop the cilantro.

Make the chicken marinade: In a large icing bowl, add 1/2 tsp salt, 1/2 tsp ground black pepper, 1 tbsp garlic, 1/4 cup cilantro, 1 tbsp honey, 1.5 tbsp olive oil, 1 tsp lime zest, and 1 tbsp lime juice. Stir to combine.

Marinate the chicken: Add 20 oz skinless boneless chicken breasts and toss to coat evenly. Let sit for 5 minutes.

Make the salad: In a large mixing bowl, add 6 oz tomato, 3 oz corn kernels, 1/4 tsp salt, 1 tbsp garlic, 1/4 cup cilantro, 1 tbsp lime juice, and 1 oz red onion. Mix well.

Pan-sear the chicken: In a skillet over medium heat, add 1.5 tbsp olive oil. When the oil is hot and ready, add the marinated chicken breasts and pan-sear both sides for a total of 5 minutes.

Bake the chicken: Place the skillet with chicken in a preheated oven and bake at 375 °F for 10 minutes.

Garnish and serve: Garnish with lime slices and chopped cilantro on top. Serve with rice and Pico de Gallo.