With a hand or stand mixer, mix together the bacon, cream cheese, Monterey Jack and green chiles. Place 1/4 of the cheese mixture in the middle of each of the four chicken breasts and roll as shown in the picture.

Whisk together the lime juice, strawberry jam and oil. Sprinkle each piece of chicken with salt and pepper and place seam side down in a shallow dish. Pour the marinade over the chicken and allow to marinate in the refrigerator for at least one hour.

Preheat oven to 450 degrees.

Remove the chicken from the marinade and roll each piece in the Panko bread crumbs to coat. Place the chicken on a sheet pan lined with parchment paper or a silicone baking mat. Bake for 30 - 35 minutes, or until the internal temperature of the chicken reads at least 165 degrees.

Mix together the chopped strawberries, red onion, cilantro, jalapeño, lime juice, honey, salt and cardamom. Set aside.

Bring 2 1/4 cups of water and butter to a boil. Add rice, stir and cook according to package directions... reduce heat to simmer, cover with lid and allow to cook for about 20 - 25 minutes.

Mash together the avocado, lime juice and salt. Mix in the hot, cooked rice, then stir in the fresh cilantro. Add more salt to taste, if needed.

Serve rice topped with chicken, topped with strawberry salsa.