Preheat your oven to 425°F (220°C). In a large bowl, toss the cubed sweet potatoes with olive oil, half of the garlic powder, paprika, salt, and pepper until evenly coated. Spread them in a single layer on a baking sheet and bake for 25 minutes, flipping halfway through.

While the sweet potatoes roast, heat a large skillet over medium-high heat. Add the ground beef, breaking it into crumbles as it cooks. Drain any excess fat after 5-7 minutes, then season with the remaining garlic powder, cumin, salt, and pepper. Cook for an additional 3-5 minutes until browned.

Drizzle hot honey over the beef in the skillet, stirring well to combine. Allow it to cook for another minute until the honey becomes sticky.

Start layering rice in each serving dish, add the seasoned beef, followed by roasted sweet potatoes. Top with sliced avocado and sprinkle fresh cilantro. Drizzle remaining hot honey before serving.