Preheat oven to 425 degrees Fahrenheit.

Place chicken in a baking pan and sprinkle with paprika, pepper, and chili powder. Drizzle with honey and spray with oil to moisten. Cook for 15 minutes.

Remove from oven, flip, and season with paprika, pepper, and chili powder again. Cook for 10 more minutes.

Remove from oven, cover, and let rest 10 minutes before slicing and serving. (The chicken keeps well in the refrigerator for two to three days.)

In a bowl, combine avocados, tomatoes, onions, cilantro, black beans, corn, lime juice, garlic powder, salt, and pepper. Taste and adjust seasoning as needed.

In a bowl, mix mayonnaise and Sriracha until evenly combined. Put in a squeeze bottle to drizzle over tacos.

In a small bowl, whisk together lime juice, vinegar, oil, honey, and salt.

In a medium bowl, toss carrots and daikon with dressing. Mix in parsley (if using) and serve.

In a pot, bring the rice, vegetable broth, parsley, and salt to a boil.

Reduce to low and simmer 40 minutes (or longer if needed), checking periodically to see if additional broth (or water) is needed.

Fluff rice with a fork. Taste and adjust seasoning as needed.