1
In a container or zip-top bag, combine the garlic, lemon juice, honey, cumin, cove, soy sauce, orange juice, serrano chile, brown sugar, salt, and chicken. Marinate for 4-12 hours.
2
Preheat the oven to 400°F.
3
To make the honey-lime sauce, in a small saucepan, combine the soy sauce, garlic, white balsamic, cilantro, lemon juice and honey. Bring to a boil and lower to a simmer for 15 minutes. In a small bowl, combine the cornstarch and 1 tablespoon water to form a slurry. Whisk the slurry into the simmering sauce until it starts to thicken. Simmer for another 15 minutes.
4
Add the rice, 2 cups of water, a bay leaf, and a pinch of salt to a large saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes, or until cooked through.
5
Place the chicken on a baking sheet, discarding the marinade. Roast until cooked through, about 15 minutes.
6
Fold the green chile peppers, bell pepper, celery, shallot, fried onions, achiote paste, garlic salt, cumin, paprika, garlic powder, onion powder, scallions and beans into the cooked rice.
7
To make the green beans, melt the butter in a large skillet over medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the green beans and cook, stirring, until bright green and crisp-tender, 4-5 minutes. Season with salt and pepper.
8
To serve, divide the rice and beans between plates. Top with chicken, green beans and honey-lime sauce.