Put the ginger, honey, rice wine, soy, 1 tablespoon olive oil, lime juice, jalapeno, and cilantro in a blender and puree till smooth.2.
Put the chicken into a shallow baking dish or sealable plastic bag, pour 2/3 of the marinade over the chicken, cover or seal, and marinate, refrigerated, for 6 hours or overnight.
Reserve the remaining marinade for basting as you cook.
3. Preheat an outdoor grill or grill pan to a medium high heat.4.
Remove the chicken from the marinade, season with salt and pepper and place on the grill.
Grill the chicken until the juices run clear when pierced with a sharp, thin-bladed knife, approximately 5 to 6 minutes per side.
Brush or drizzle the reserved marinade over the chicken while it cooks.
When it has cooked to an internal temperature of 165 °, remove and set the chicken aside to cool slightly.
5. Slice the tomato into 1/4-inch thick slices; arrange the slices on a large platter in a decorative, circular pattern, arranging slices of avocado over the tomatoes, place the grilled chicken in the center of the platter.
Drizzle the remaining olive oil over the chicken, squeeze some fresh lime juice, and serve with chopped scallions over the top.