In a container or zip-top bag, combine the garlic, lemon juice, honey, cumin, cove, soy sauce, orange juice, serrano chile, brown sugar, salt, and chicken. Marinate for 4-12 hours.
Preheat the oven to 400°F.
To make the honey-lime sauce, in a small saucepan, combine the soy sauce, garlic, white balsamic, cilantro, lemon juice and honey. Bring to a boil and lower to a simmer for 15 minutes. In a small bowl, combine the cornstarch and 1 tablespoon water to form a slurry. Whisk the slurry into the simmering sauce until it starts to thicken. Simmer for another 15 minutes.
Add the rice, 2 cups of water, a bay leaf, and a pinch of salt to a large saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes, or until cooked through.
Place the chicken on a baking sheet, discarding the marinade. Roast until cooked through, about 15 minutes.
Fold the green chile peppers, bell pepper, celery, shallot, fried onions, achiote paste, garlic salt, cumin, paprika, garlic powder, onion powder, scallions and beans into the cooked rice.
To make the green beans, melt the butter in a large skillet over medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the green beans and cook, stirring, until bright green and crisp-tender, 4-5 minutes. Season with salt and pepper.
To serve, divide the rice and beans between plates. Top with chicken, green beans and honey-lime sauce.