Rinse rice under cold water until water runs clear. Combine rice, 1.75 cups water, and 1/2 tsp salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed and rice is tender. Remove from heat, let stand covered for 5 minutes. Fluff with a fork, then stir in chopped cilantro and 1 tbsp lime juice. Set aside.

In a medium bowl, whisk together honey, 2 tbsp lime juice, olive oil, minced garlic, chili powder (if using), 1/4 tsp salt, and a pinch of black pepper. Add the shrimp, tossing to coat evenly. Cover and refrigerate for 15-30 minutes. Do not marinate for too long as the lime can 'cook' the shrimp.

While shrimp marinates, halve, pit, and scoop out the flesh of the avocados. Dice into 1/2-inch pieces. In a small bowl, gently toss the diced avocado with 1 tbsp lime juice, a pinch of salt, and a pinch of black pepper to prevent browning and add flavor.

Heat a large skillet over medium-high heat. Add the marinated shrimp (discarding any excess marinade). Cook for 2-3 minutes per side, or until pink and opaque and slightly caramelized. Be careful not to overcook.

To create the stacks, use a round food mold (about 3-4 inches in diameter) or shape freehand on individual serving plates. Start with a layer of cilantro-lime rice (approximately 1/2 cup per stack). Gently press down with the back of a spoon to create a firm base.

Top the rice with a generous layer of the seasoned diced avocado (using about 1/4 to 1/2 of an avocado per stack).

Carefully arrange 4-5 cooked honey-lime shrimp on top of the avocado layer.

Gently remove the food mold if using. Garnish with halved cherry tomatoes and fresh cilantro sprigs, if desired. Repeat for remaining servings. Serve immediately for best enjoyment.