Preheat the oven to 400 degrees F.

Heat the avocado oil in a large cast iron skillet over medium-high heat and cook the chicken breasts for 5 minutes per side.

Whisk together the honey, sriracha, garlic, salt, pepper, cayenne, and crushed red pepper to create the hot honey sauce.

Set aside 3-4 Tablespoons of the hot honey sauce for later use.

Remove the chicken breasts from the skillet and set aside.

Slightly lower the heat, then toss the zucchini and summer squash in the skillet for 1-2 minutes. Turn off heat.

Add shredded carrots over the squash, then place the chicken breasts on top of the vegetables, and coat both sides of the chicken with the hot honey sauce.

Place the entire skillet in the oven and bake for about 15 minutes, stirring the vegetables halfway through.

While it bakes, mix up the ranch dressing drizzle using Greek yogurt, milk, onion powder, garlic powder, salt, pepper, dill, chopped parsley, and Worcestershire sauce.

Turn the oven to high broil and broil for 3-5 minutes to brown and caramelize the sauce on the chicken.

Remove the skillet from the oven and let rest for about 5 minutes.

Cut the chicken into cubes and coat evenly in the remaining hot honey sauce.

Assemble the bowls with rice, veggies, chicken, and drizzle with any extra hot honey and ranch dressing.

Top with sliced avocado and a squeeze of lime if desired.