Rinse jasmine rice under cold water until the water runs clear. In a medium pot, combine rice with water and bring to a boil. Reduce heat and simmer for 15-18 minutes until fluffy.

Trim green bean ends and cut chicken breasts into 1-inch chunks. Measure out spices.

In a mixing bowl, whisk together Dijon mustard, honey, onion powder, garlic powder, smoked paprika, and avocado oil.

Add chicken pieces to the marinade, coating well. Cover and refrigerate for 25-30 minutes.

Preheat oven to 400°F (200°C) and toss green beans with avocado oil, lemon juice, garlic powder, salt, and pepper on a baking sheet.

Roast green beans in the oven for 20 minutes, stirring halfway through.

Heat avocado oil in a skillet over medium-high heat. Sear marinated chicken for 3-4 minutes per side until golden brown and cooked through.

Assemble bowls by dividing rice, topping with chicken and green beans, and drizzling with pan juices.