To prep the chicken, whisk the mustard, honey, seasonings, and 1 tbsp of avocado oil together in a medium bowl. Add the chicken and toss to coat. Set aside in the fridge for 25-30 min.

While the chicken marinates, prep the green beans by preheating the oven to 400 F. Add the green beans to the baking sheet, season, and top with avocado oil and lemon juice. Toss well to coat. Bake in the preheated oven for 20 minutes (tossing halfway) or until the green beans and tender and lightly browned. Set aside.

Remove the chicken from the fridge. Using a large, deep pan, heat the avocado oil over medium heat. Add the chicken in a single layer and allow to cook for 3-4 minutes on each side, being sure to rotate once browned to avoid burning the honey. Check the internal temperature for 165 F before removing from the heat.

Serve the bowls with ½ cup of rice per bowl, and add the green beans, and the cooked honey mustard chicken!