Step 1: Prepare the Chicken Filling
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.

Toss in the shredded chicken and stir in the honey, lime juice, chili powder, cumin, salt, and pepper. Mix well to coat every piece with that sweet, citrusy, and spicy blend. Let it cook for 3–4 minutes until heated through and slightly caramelized.

Add the black beans and corn to the skillet. Stir and let everything warm together for another minute or two. Turn off the heat and stir in chopped cilantro. The aroma will make your kitchen feel like a fresh summer fiesta!

Step 2: Prep the Avocados
Halve and pit the avocados. Using a spoon, gently scoop out a little extra flesh from the center of each half to create more room for the filling. Brush each half with lime juice to keep that beautiful green color vibrant.

Step 3: Assemble the Boats
Spoon the honey lime chicken mixture into each avocado half, mounding it up generously. Don’t be shy — the more filling, the better the flavor and texture contrast with the creamy avocado base.

Step 4: Make the Queso Drizzle
In a small saucepan or microwave-safe bowl, warm your queso dip gently. Stir in a tablespoon of milk to thin it to drizzle consistency. If you love a little heat, add a few dashes of hot sauce.

Step 5: Final Touches
Drizzle the warm queso generously over each stuffed avocado. Sprinkle extra chopped cilantro on top and serve with lime wedges for an optional zing.