In a medium bowl, combine diced yellow peaches, sweet red bell pepper, finely chopped red onion, and green onions (if using). Add chopped cilantro, freshly squeezed lime juice, chili powder, and a pinch of salt. Toss gently until well-coated.

Slice chicken breasts into bite-sized pieces. Season with salt, pepper, smoked paprika, and chili powder. Allow to rest for 5 minutes.

Heat a skillet over medium-high heat, add olive oil, and swirl to coat. Once shimmering, add the chicken in a single layer. Cook for 4 minutes without stirring, then flip and cook for another 2 minutes until nearly cooked through.

Reduce heat to medium, pour lime juice and honey over the chicken. Stir gently to coat. Cook for additional 2 minutes until fully cooked.

Remove from heat, stir in salted butter until melted, and add chopped cilantro.

In serving bowls, place a scoop of rice, top with chicken and peach salsa, garnish with extra cilantro and lime slices.