Chicken: In a small bowl, mix together oil, chili, salt, lemon pepper and cumin. Rub on all sides of chicken. Place into a plastic storage bag and chill for 4 hours or overnight. To prepare: Grill over medium for 4-6 minutes per side or until juices run clear. Let stand for 5 minutes, then cube.
Vinaigrette: To a mason jar add lime juice, honey, oil, onion, sugar, mustard, salt, pepper, garlic, cumin and oregano. Place the lid on and shake until fully combined and emulsified. Chill, shaking again before serving.
Rice: To a medium size saucepan add rice, 2 cups water and salt. Bring to a boil, then lower the heat. Leave lid slightly offset and simmer for about 20 minutes, stirring and replacing water, if needed. Cook until tender. Cover completely and let steam for 5-10 minutes. To the rice add lime juice and cilantro, fluff with a fork. Leave uncovered.
Assemble: Place rice into bottom of bowl, top with chicken, cheese, corn, beans, tomatoes, lettuce, avocado and green onion. Adding sour cream, hot sauce, whatever you like.
Drizzle lightly with vinaigrette and serve.