In a small bowl, whisk together honey, hot sauce, olive oil, apple cider vinegar, garlic powder, salt, and pepper until smooth.

Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over the chicken.

Refrigerate for at least 1 hour.

Preheat your grill to medium-high heat (375°F to 400°F).

Remove the marinated chicken from the refrigerator, allowing excess marinade to drip off, and place on the hot grill.

Grill the chicken for about 6–8 minutes per side until the internal temperature reaches 165°F.

While the chicken is grilling, combine sweet corn, cherry tomatoes, red onion, and cilantro in a large bowl.

Squeeze lime juice over the corn salad and gently fold in diced avocado.

Let the grilled chicken rest for a few minutes before slicing.

Serve sliced chicken over the corn salad.