Start by rinsing 2 cups of jasmine rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, combine the rinsed rice with 3 cups of water and a pinch of salt. Bring to a boil, then lower the heat, cover, and simmer for 15-18 minutes until the rice is fluffy and water is absorbed. Fluff with a fork before serving.

In a large mixing bowl, whisk together 4 tablespoons of Dijon mustard, 4 tablespoons of honey, 1.5 teaspoons of onion powder, 1.5 teaspoons of garlic powder, and 0.5 teaspoons of smoked paprika. Slowly add in 1 tablespoon of avocado oil, mixing until well combined.

Cut 1 pound of chicken breast into 1-inch chunks and add them to the bowl with the marinade. Toss the chicken until all pieces are evenly coated. Cover the bowl with plastic wrap and refrigerate for 25-30 minutes to allow the flavors to meld.

Preheat your oven to 400°F (200°C). While the chicken marinates, trim 1 pound of green beans and place them on a baking sheet. In a small bowl, combine 1 tablespoon of avocado oil, 1 tablespoon of lemon juice, 2 teaspoons of garlic powder, salt, and pepper. Drizzle this mixture over the green beans and toss to coat them evenly. Roast for 20 minutes until they are tender and lightly browned.

Heat a large skillet over medium-high heat with a little avocado oil. Once hot, add the marinated chicken pieces in a single layer, ensuring not to crowd the pan. Sear for 3-4 minutes on each side until golden brown and the internal temperature reaches 165°F (75°C).

To assemble your Best Honey Mustard Chicken Bowls, begin by dividing the fluffy jasmine rice evenly among serving bowls. Top the rice with the seared chicken pieces and arrange the roasted green beans alongside. Serve immediately, and enjoy this beautifully vibrant and satisfying meal!